Preheat your oven to 200C (390F) and line a baking tray with baking paper and set aside. Place the chopped pumpkin on the baking tray evenly and sprinkle with oregano, salt, pepper and drizzle with 2 teaspoons of the olive oil. Place into the oven for 30 minutes or until slightly charred and cooked through. 

Meanwhile, in a large bowl, add the salad leaves, sliced cucumber and crumbled feta. Set aside. 

In a small bowl, whisk together the lemon juice and remaining olive oil, along with a sprinkle of black pepper, and set aside. 

In a frypan over a medium heat, toast the pine nuts until golden, stirring occasionally. This should take about 3 minutes, and then remove from the heat and add to the salad bowl. 

When the pumpkin is cooked, add to the salad bowl. Pour the salad dressing over the top, and use salad servers to mix until combined. Serve immediately.