Roast pumpkin and red onion with white bean and feta toast

Preheat oven to 180°C. In a small baking tray, combine balsamic vinegar, honey, and 2 tbsp olive oil.
Peel and halve onions transversely (not through the base) and place in tray face down. Cover with foil. When oven comes to temperature, bake for 40 minutes.
Meanwhile, combine cannelini beans, feta, lemon juice, and 3 tbsp olive oil in a food processor or blender. Process until smooth.
When vegies are almost cooked, toast ciabatta rolls. Slather the toast with white bean and feta dip and sprinkle with sumac if desired. Add one slice to each plate.
Add baby rocket, 1–2 pumpkin slices, and half an onion to each plate. Sprinkle with pepitas and drizzle with balsamic glaze. Enjoy!
Thickly slice the pumpkin, leaving the skin on. Arrange slices on a large oven tray, coat with olive oil, and sprinkle with cumin. Add pumpkin to oven and bake for 30–40 minutes, turning slices halfway through.