Heat oven to 200C/180C fan/gas 6.
Cut the aubergines in half lengthways,
leaving the stem in place (this can be
removed when eating). Using a small
sharp knife, scoop out the inner flesh
leaving a shell about 1cm thick. Chop
the flesh and put into a bowl.
Peel the pumpkin or squash, remove
the seeds, then cut into 1-2cm dice and
mix with the chopped aubergine and red
onion. Mix in the cumin, garlic and 2 tbsp
oil and toss together with some salt and
black pepper. Lay on a baking tray lined
with parchment paper. Rub 1 tbsp oil over
the aubergine halves and season. Place,
cut-side down, on another tray lined with
parchment paper. Bake for 15-20 mins,
until the pumpkin and aubergine shells
are almost cooked through.
Tip the pumpkin mixture back into the
bowl and stir through the mixed herbs,
feta and walnuts. Turn over the aubergine
halves, then pile up the mixture inside.
Drizzle with the remaining 1 tbsp oil and
bake for 20 mins, at which point the
pumpkin will be fully cooked. If it starts to
colour too much, cover loosely with foil.
Meanwhile, make the courgette salad.
Top and tail the courgettes, then slice
very thinly into wide ribbons. Toss with
the zest, juice of half the lemon and the
oil. Leave for 10 mins to let the
courgettes soften a little.
To serve, toss the herbs through the
courgettes and cut the remaining lemon
half into wedges. Place an aubergine half
on each plate, pile up the salad beside it
and serve with a lemon wedge.