Lightly brush the chicken breast with olive oil, season well and roll in the fresh herbs. Bake the chicken breast in a moderate oven. Peel and slice the butternut, cut into chunky slices and put in a mixing bowl. Whizz the bread crumbs with the fresh herbs and garlic with some fresh seasoning. Roll the pumpkin pieces in the seasoned bread crumbs, put on a baking dish, drizzle lightly with olive oil and bake in a hot oven until pumpkin is soft and bread crumbs are toasted, allow to cool. Crumble the feta cheese in a mixing bowl, add the yoghurt, garlic, lime juice and a couple of spoons of olive oil and whisk into a chunky dressing. Slice the chicken breast and dress neatly on a serving plate. Spoon the pumpkin on the chicken and top up with leaves. Garnish with the grapes and drizzle with the dressing. Serve sprinkled with the seeds.