Freekeh salad with baked pumpkin

• 2 cup raw Freekeh
• .5 kent pumpkin, chopped into bite-sized pieces
• 1 tbsp roast vegetable sprinkle
• .5 cup pumpkin seeds, toasted
• 1 cup continental parsley, chopped
• .5 cup extra virgin olive oil
• 1 lemon, juiced
• 2 tbsp honey
• 2 cloves garlic. minced
• 100 g feta