Preheat oven to 180°C. Place beef on a baking tray, drizzle with some olive oil and roast for 20 minutes. Coat the pumpkin with oil, cumin and season well and add to the baking tray with the beef. Roast for a further 25-30 minutes or until tender, turning halfway through cooking. Meanwhile, in a large bowl combine spinach, drained chickpeas and coriander. Remove from heat, cover and set aside to rest for 3 minutes before slicing thinly. In a separate bowl, place the yoghurt, lemon juice, some extra cumin and honey. Mix well. To serve, divide salad ingredients among serving plates then top with pumpkin and beef. Pour dressing over salad just before serving or serve in individual dishes on the side.