Place the pumpkin onto a lined baking tray and drizzle with EVOO and sprinkle with salt flakes. Roast in a fan forced oven set to 180°C for 30 minutes. Cool,
Meanwhile, combine all salad ingredients except seeds. Place seeds into a frying pan and toast until fragrant and just changing colour.
Add seeds to the salad.
To make the dressing, stir everything together in a bowl.
When you are ready to serve, add the roasted pumpkin to the salad along with the dressing and stir gently to coat everything in dressing. Serve immediately. This will keep for a day in the fridge, but after that you are out of luck! The herbs tend to go a little soggy with the dressing.