1/2 pumpkin
2 tbsp oil
Seasalt
¼ cup pumpkin seeds, roasted
6 rainbow char leaves
1 cup feta crumbled
1 batch spent lemon dressing

Shallot jam
8 shallots, finely sliced lengthways
1/2 cup balsamic vinegar
3 tbsp brown sugar
pinch salt

Pre-heat the oven to 200 degrees
Cover a roasting tray in greaseproof paper.
Halve the pumpkin and quarter, remove the seeds and wedge. Coat in the oil and season with the seasalt. Lay onto the tray and roast in oven until tender and lighty crispy on the tips.
Whilst pumpkin is cooking make up the shallot jam and lemon dressing.

For the shallot jam, combine all the jam ingredinets into a pot and place onto a low flame. Bring to the boil and then simmer until thick and syrupy. Will take about 20 minutes

When ready heat a frypan, adding a touch of oil then drop in the rainbow char, saute quickly and season until just wilted. Sprinkle feta on the platter with the roasted pumpkin, shallot jam, wilted char and finally lemon dressing.