Preheat the oven to 200 °C (conventional oven)/ 180°C fan-forced (400° Fahrenheit/Gas 6). Line a baking tray with non-stick baking paper.
Place the pumpkin in a baking dish and drizzle over half of the olive oil. Add the garlic, mixed herbs and salt and pepper to taste, then toss to coat evenly. Cook for 30 minutes or until tender and golden. Cool slightly before assembling the salad.
Meanwhile lightly toast the pine nuts in a shallow frying pan, then remove from the heat.
Once the pumpkin is cool, toss the pumpkin together with the remaining oil, goat’s cheese, pine nuts and rocket leaves. It is ready to serve – buon appetito.