1. Brush the pumpkin and onion wedges with the olive oil, season and sprinkle with the thyme leaves. Pre-heat the grill to maximum. Grill the pumpkin and onion wedges until soft and hot inside, then set them aside.
  2. To serve, season the quinoa and spoon onto a serving plate, then place the rocket leaves, pumpkin, onion and feta cheese on top. Sprinkle with the pomegranate, pumpkin seeds, pine nuts and then drizzle with the dressing.