Harissa Roast Pumpkin Salad

• 1 cup Greek yoghurt
• 1 cup mint
• 1 cup coriander
• 2 garlic cloves, crushed
• 1 lemon, juice
• 0.5 kent pumpkin, cut into thin wedges
• 1 cup cherry tomatoes
• 3 tbsp extra virgin olive oil
• 3 tbsp harissa paste
• 400 g tin chickpeas, drained
• 1 Lebanese cucumber, thinly sliced
• 0 pepita seeds, toasted