Preheat oven to 200C. Cut pumpkin into 2cm chunks. Rub outside of capsicum in olive oil and toss the rest through the pumpkin in a shallow roasting tray. Roast the pumpkin and the capsicum (leave it whole) for about 20 minutes until pumpkin is tender and beginning to brown.
Allow vegetables to cool. Peel skin from the capsicum and remove stem and seeds. Slice into ribbons.
Combine all ingredients, including oil from pumpkin, in a bowl.