Step 1

Preheat a covered barbecue with all burners on low and hood closed until temperature reaches 200°C/400°F, or follow manufacturer's instructions. Line two roasting pans with baking paper.

Step 2

Place pumpkin in both pans. Brush both sides of pumpkin with oil; sprinkle with cumin and season. Place pans in centre of barbecue; turn burners off underneath pumpkins but leave other burners on low. Cook with the hood closed for 20 minutes. Sprinkle with sesame seeds, chilli and olives; barbecue with the lid down for a further 20 minutes or until the pumpkin is browned and tender. Cool pumpkin to room temperature.

Step 3

Meanwhile, make lime dressing.

Step 4

Place half the pumpkin on a platter; top with half the salad leaves, half the pecorino and half the dressing. Repeat layering.

Step 5

Place ingredients in a screw-top jar; shake well. Season to taste.

Step 6

Use orange sweet potato or parsnips instead of pumpkin, if you like. Replace mixed salad leaves with rocket (arugula) or baby spinach leaves. You can also cook the pumpkin in a preheated oven at 200°C/400°F for the same cooking time.