1. Preheat oven to 200ºC
2. Cut the cap off the pumpkin, scoop out seeds and discard. Scrape 1cm of the flesh and keep aside
3. Drizzle with sunflower oil and bake the pumpkin and the cap in the oven for 30-40 minutes until softened
4. Heat 1 tbsp of Organic Mountain Sunflower Oil in a pan, sweat onion and garlic with ½ tsp salt for 10 minutes
5. Add spices and pumpkin flesh and cook for two minutes, remove from heat.
6. Mix onion, garlic, herbs, barley, tahini, walnuts, feta, lemon rind and juice in a bowl.
7. Fill the pumpkin with the mixture and bake in the oven for 15 minutes.
8. Remove and serve with yoghurt and pomegranate