Preheat oven to 200°C and line a baking tray with paper.
Prepare the pumpkin by cutting into thin wedges, leaving the skin on. Drizzle generously with EVOO, and season with salt, and roast approximately 20-25 minutes or until well browned and tender. Don’t over do it or the salad will break up too easily.
Meanwhile, toast the seeds in a pan with more EVOO, salt and chilli flakes, tossing frequently to prevent burning. This will only take a couple of minutes at most. Allow them to cool.
Assemble the salad by arranging the rocket onto a serving platter. Arrange the cooked pumpkin over, sprinkle with seeds and add the feta, being quite generous with the oil that the feta is marinated in.
Drizzle with a little balsamic vinegar if desired. Serve.
Told you it was easy!