• Wash the pumpkin thoroughly, remove the seeds and cut it into wedges.
• Spread the pumpkin wedges out on a baking tray, drizzle with oil, season with salt and freshly ground pepper and tuck the thyme sprigs in alongside.
• Cut the top off the head of garlic, place it on the baking tray and drizzle it generously with oil too.
• Roast the pumpkin wedges and garlic in a preheated oven at 220°C, conventional oven (top and bottom heat), for about 25 minutes.

Feta dip

• Put the feta and a couple of tablespoons of the Greek yoghurt in a mini chopper and blitz until the feta is finely crumbled.
• Add the rest of the yoghurt, the lemon juice and the roasted garlic cloves, squeezed out of their skins - ideally let them cool slightly first.
• Blend the feta cream until smooth and season to taste with salt and freshly ground pepper.

Serving

• Spread the feta dip over a plate in a thick layer and arrange the pumpkin wedges on top. Sprinkle with the pine nuts, parsley and fresh thyme, and finish with a little olive oil and freshly ground pepper if you like.