Preheat fan-forced oven to 230°C (240°C if no fan). While the oven is heating, place hazelnuts on to a baking tray, roast for 10-15 minutes until skins crack and nuts are roasted. Transfer to a clean tea towel, wrap to secure. Rub hazelnuts in tea towel to remove skins. Chop nuts and set aside. Line a large roasting pan with non-stick baking paper. Arrange the pumpkin in pan, spray with oil and season with salt and pepper. Roast, turning once, for 15 minutes or until golden brown and tender. Cool to room temperature. Place dressing ingredients, salt and pepper in a screw-top jar and shake well to combine. Remove lid. Microwave on high (100 per cent) for 10 seconds or until honey is melted. Shake well to combine. Combine pumpkin, hazelnuts and feta on a serving platter, drizzle with dressing and serve.