Heat the oven to 200C/180C fan/gas 6. Bring a large pan of salted water to the boil and cook the chopped pumpkin for 5 mins. Drain and spread out on a surface so any excess water evaporates.

Crush the fennel and coriander seeds using a pestle and morta and mix with the paprika and a pinch of seasoning Put the pumpkin in a large bowl, drizzle with half the olive oil and sprinkle over the spice mix. Toss to fully coat .

Tip the pumpkin onto a baking tray and space them apart. Roast, turning halfway through so they brown all over and turn slightly crisp in places.

Mix the garlic with lemon juice, chopped parsley  and stir through the olive oil, adding a little extra water to loosen if needed. Stir the onions, avocado, mangetout, chickpeas and almonds into the cooked quinoa along with the lemon zest and a pinch of salt.

Pile the quinoa salad onto a plate, over the cooked and cooled pumpkin. Drizzle over the garlic dressing.