Step 1

Preheat oven to 200°C. Line 2 oven trays with baking paper. Spray a 22 x 16cm freezer-proof baking dish with oil.

Step 2

Put pumpkin, sweet potato, eggplant and capsicum on prepared trays, keeping pumpkin and eggplant separate, then drizzle with olive oil. Season then roast for 30 minutes or until veg is almost tender. Put pumpkin in a large bowl. Set aside remaining veg to cool. Mash until pumpkin is almost smooth.

Step 3

Heat extra olive oil in a large frying pan over a medium heat. Add onion and garlic then cook, stirring, for 5 minutes or until onion is soft. Remove from heat, stir in oregano, lemon zest and juice then transfer to a large bowl. Stir in feta, pistachios, cranberries, eggs, mustard and mashed pumpkin until just combined. Season generously. Fold in sourdough, eggplant and 1⁄2 each of the sweet potato and capsicum until just combined.

Step 4

Spoon mixture into prepared dish and top with remaining roast vegetables. Bake for 20 minutes then set aside to cool. Wrap dish in plastic wrap, label and freeze for up to 2 months.

Step 5

On the day:Preheat oven to 180°C. Remove dish from freezer and cover tightly with foil. Bake for 1 hour. Remove foil, scatter with crumbled feta and drizzle with maple syrup. Roast for a further 15 minutes. Scatter over pomegranate arils and pistachios, then serve topped with rocket.