Preheat oven to 220°c, fan-forced. Place diced pumpkin on a baking tray and toss with ground cumin and 2 tablespoons of extra virgin olive oil to coat. Season well with salt and pepper. Place in oven and bake for 20–25 minutes until tender and golden, turning pumpkin cubes over half way.
While pumpkin in roasting, place broccoli, basil, 1/4 cup lemon juice, 1/4 cup extra virgin olive oil, pumpkin seeds and garlic in a food processor and blend to a nice chunky pesto.
Spoon 3/4 of pesto over the lamb loin chops and use your hands to rub and coat the lamb on both sides.
Bring a grill frying pan to a medium-high heat and cook pesto-coated lamb loin chops on one side for a good 6-7 minutes, allowing the pesto to caramelise and stick to the meat. Flip loin chops and cook on the other side to your liking, then turn chops on their back standing up for a few minutes to allow the fat to caramelize. Remove and rest.
While the lamb is cooking, combine the rocket, strawberries, pistachios and 1 tablespoon each of lemon juice and extra virgin olive oil in a large bowl.
Serve up your bowls by dividing the rocket, strawberry and pistachio salad, along with the cumin-roasted pumpkin. Slice the meat off the chops and divide between the bowls. Top each bowl with 1/4 of an avocado and a generous spoonful of left over pesto. Season well and enjoy.
When frying the lamb, some pesto will stick to the pan. Scrape these bits off and sprinkle over the bowl for extra crunch.
To save time, you can use 1/2 cup of store bought pesto and cook as above, skipping step 2.