Preheat the oven to 200°C.

Thoroughly wash and dry the pumpkin. Using a sharp knife or skewer, poke holes all over, rub with some oil and place on a foil lined baking tray. Roast for 1-1.5 hours until tender, and a knife can easily go through.

Let the pumpkin cool down so you can handle it, then cut in half and scoop the seeds out and discard. Increase the oven temperature to 220°C.

Tear the pumpkin into large pieces, arrange them flesh-side up and return to the oven for 30-35 mins until lightly charred in areas.

Meanwhile, lightly crush the pecans and place them into a small pan. Turn the heat up to medium and lightly toast, 3-4 mins. Remove from the heat and pour the maple syrup in (careful, it will bubble and splatter). Let cool down a little, before picking out the pecans and transferring them onto a plate.

Add the tahini into a bowl and stir through 1 tbsp of cold water at a time until creamy. Pour in the maple syrup and season with salt and pepper.

Pick the dill and parsley leaves and place into a bowl. Trim and thinly slice the chilli and zest ½ the lemon. Add both into the herbs with 1 tbsp of olive oil and a squeeze of lemon juice. Toss together until evenly coated.