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Preheat oven to 200C fan
Spread the pumpkin on a lined baking tray and drizzle very generously with olive oil and salt, massaging it into every piece
Roast for about an hour until seriously golden and caramelised
For the relish, mix together ginger, jalapeño, spring onions, sesame oil, soy, flaky salt, and rice vinegar or lemon or lime juice
For the tahini sauce, stir tahini, miso, water, rice vinegar, maple syrup, and lemon or lime juice until emulsified, thinning with additional liquids as needed
To plate, shmear the miso tahini onto the base of a platter
Stand the pumpkin crescents on top, leaning them against each other
Mix the coriander into the ginger relish just before scattering all over the pumpkin
Finish with a big squeeze of lime over the whole dish