3. While the pumpkin is cooking, put the pumpkin seeds in a frying pan with a splash of olive oil and toast these on a hot element. Keep the seeds moving until they brown a little, remove and drain on a paper towel.
4. Once the pumpkin is cooked, place in the serving bowl, add the pumpkin seeds, crumble over the feta, sprinkle with the orange zest and gently mix.
5. Dress with the orange juice and another tablespoon of olive oil.