Step 1

Preheat oven to 200°C. Pour the verjuice over the raisins and set aside to cool.

Step 2

Arrange pumpkin and lemon slices on a baking paper-lined baking tray. Drizzle with oil, season, then roast for 35 minutes or until soft and caramelised. Set aside to cool. Reserve the oil from the baking tray.

Step 3

Strain verjuice, reserving raisins, and mix with lemon juice and reserved oil.

Step 4

Place, pumpkin, lemon, raisins, pepitas and herbs in a bowl and toss with dressing.