Preheat oven to 200 degrees. Slice the pumpkin into 1-2cm pieces thick. Too thin and the pumpkin crisps and burns too much and too thick and you don't get the crisp you want it can even go soggy
Drizzle with olive oil on a lined baking tray and then sprinkle liberally with the herbs and salt & pepper the roast in oven until you have a good colour (approx 45-1 hour depending on your thickness)
Serve as is, warm with Persian feta sprinkled over the top (even some pomegranate on top) and freshly chopped parsley. When I serve with drinks I add a little Persian feta on top and people can take a slice from the tray
