1. Cut the pumpkin into thin slices and place it in a bowl.
2. Add the olive oil, salt, pepper and cumin to the ball and give it a mix.
3. Take this out and spread on a parchment lined baking tray and roast the pumpkins in a preheated oven at 200C for about 15 minutes.
4. After 15 minutes, flip the pumpkin slices and bake these for a further 8-10 minutes until the pumpkins are cooked.
5. In a bowl, add all the ingredients of the dressing and give it a thorough whisk until everything is evenly combined.
6. Place a dry frying pan on medium heat and lightly roast the pumpkin seeds, until you start to hear small pops. Take it off heat. Do not let the seeds turn brown.
7. In a large bowl, take the lettuce, pour 1/2 of the dressing in and give it a toss.
8. Now add the roasted pumpkins and feta to the bowl, drizzle the remaining dressing and give everything a gentle toss.
9. Take the salad out on a serving plate, and scatter the pomegranate seeds and top it generously with the toasted pumpkin seeds.
10. Sprinkle some chopped fresh herbs (optional) and serve!

Enjoy your meal!