Cut and season the pumpkin with thyme, sage, oregano, and salt & pepper to taste.
Coat the pumpkin olive oil and roast at 200 degrees Celsius for approximately 30 minutes, or until soft.
While the pumpkin is roasting, prepare the rocket, avocado, onion, and citrus fruit for the salad.
Assemble the salad. Garnish with mint and fresh tarragon, and pour a citrusy and sweet dressing over the salad. For an extra salty and creamy element, top the pumpkin with crumbled feta.