Before you start, preheat oven to 220°C (or 200°C fan bake).
Toss pumpkin with oil on a lined oven tray. Season with salt and pepper and roast for about 25 minutes. Prep courgette and add to tray for last 15 minutes of cook time, or until both are tender and golden.
Prep onion and toss in a small bowl with remaining pickled onion ingredients. Set aside to pickle, stirring occasionally.
Crumble feta into a medium bowl. Add curry powder and milk and whip with a fork or whisk, until smooth.
Pat lamb dry, season with salt and coat in spices. Heat a large fry-pan on high heat. Add lamb and cook for 2-3 minutes each side (depending on thickness) for medium-rare, or until cooked to your liking. Rest, covered. Thinly slice just before serving.
Prep mint and coriander.
Serve whipped feta smoothed out on plates. Top with spinach, roasted vegetables and lamb. Sprinkle over pickled onions, pistachio and herbs.