Place pumpkin onto a lined baking tray, sprinkle with a pinch of pink salt and drizzle with EVOO. Place into oven set to 180°C and roast approx 20-25 minutes until soft and caramelised. Cool slightly.
To pickle the mushrooms, place mushrooms into a bowl with seasoning, EVOO and lemon zest and juice. Cover and allow to stand at room temperature for as long as it takes for them to soften up and become ‘cooked.’ These can be made way in advance.
Assemble your brushchetta, with any toasted bread of choice (or with the Nutty Crackers as suggested) by topping your bruschetta vehicle with plenty of pumpkin that you smoosh down onto the surface a little. Top with the mushrooms, thyme and feta. Finish off with a good drizzle of Lukes oil. Don’t be tempted to use another brand. It can only end in tears.