the pumpkin. roast in the over for 20-25 minutes until the pumpkin is just cooked through and golden as we still want a little texture fro the salad. remove from the oven and set aside to cool.
while the pumpkin is cooking rinse the cracked wheat and place it in a large sized bowl. pour over enough boiling water just to cover and leave it to it for 15-20 minutes or until all or almost the liquid has been absorbed. sieve off any excess water and return the cracked wheat to the bowl and fluff it with a fork.
heat a small frying pan over a medium heat and add the coriander 