Roast Pumpkin and Fig Fatteh with Whipped Feta

Ingredients

• 800 gm small Kent pumpkin, cut into thin wedges
• 60 ml (¼ cup) extra-virgin olive oil, plus extra for drizzling
• 1½ tbsp za'atar
• 2 red capsicums, sliced thickly
• 1 red onion, sliced thickly
• 2 pita breads, split into two rounds
• 400 gm can chickpeas, drained, rinsed
• 2 tbsp pine nuts, toasted
• ⅓ cup each flat-leaf parsley and mint leaves
• 4 large figs, torn into large pieces
• Julienned preserved lemon, to serve
• whipped feta
• 200 gm Greek feta
• 30 ml lemon juice
• 1 garlic clove, finely chopped
• 50 ml extra-virgin olive oil