Make the whipped feta: to a small food processor, add the feta cheese, goat’s cheese, Greek yoghurt (optional), finely chopped fresh mint, salt and garlic powder; with the top hole open, blend then slowly drizzle in 2 tablespoons of extra virgin olive oil, continuing to blend until you have a smooth texture. Scrape the creamy whipped feta into a bowl and chill in the fridge for 30 minutes or until ready to serve.

Pan-roast the pumpkin: to a lidded frying pan over medium-high, add 2 tablespoons of extra virgin olive oil, heat until shimmering, add the pumpkin pieces, sprinkle a teaspoon of ground cumin over the pumpkin, and leave to pan-fry for a few minutes until the pumpkin browns and even chars a little.

Use tongs to turn the pumpkin pieces over to brown on the other side. After a few minutes, put the lid on the pan, turn the heat off, and remove the pan from the stove. Use tongs to transfer the pumpkin pieces to a tray to cool.

Toast the pistachios: to a small pan over medium add a teaspoon of olive oil and heat then add the pistachios. Continually tilt the pan to shift the nuts around for a minute so they colour and crisp up but don’t brown. Transfer the pistachios to a small ceramic dish to cool until ready to serve.

Assemble the salad: scoop out some whipped feta and pile it onto a serving plate, using the back of the spoon to spread it around. Arrange the pumpkin pieces and baby beetroots on top. Sprinkle on pistachios and fresh mint leaves, drizzle on a little extra virgin olive oil, and serve with warmed bread, toasted sourdough, crackers and/or pita crisps.