Cube the Hokkaido pumpkin, slice the shallots and garlic. Toss them in a bowl with the pumpkin seeds, 3 tbsp of olive oil, 1 tsp of agave syrup, rosemary sprigs, smoked paprika, salt, and pepper.
Spread the seasoned pumpkin mixture onto a baking sheet and roast in the oven until tender and lightly caramelized.
Prepare a breading station with three shallow bowls: place the flour in the first, a beaten egg in the second, and the panko mixed with dried oregano and a pinch of black pepper in the third.
Coat the block of feta cheese thoroughly in the flour, then dip it into the beaten egg, and finally cover it completely with the seasoned panko breadcrumbs.
Heat about 100 ml of olive oil in a pan. Fry the breaded feta on both sides until it is golden brown and crispy.
Mix 2 tbsp of agave syrup, chopped parsley, chili flakes, 2 tbsp of olive oil, and an optional squeeze of lemon juice to create the topping.
Serve the crispy fried feta on top of the roasted pumpkin and drizzle generously with the sweet and spicy chili topping.
Cook it hands-free.
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