Preheat oven to 200 degrees C. Line a baking tray with baking paper. Place the pumpkin, onion and capsicum on the prepared tray. Drizzle with the oil. Season with salt and pepper. Roast vegetables for 25-30 minutes or until golden and tender. Place the pita bread on a rack in the oven and cook for 5 minutes or until crisp. Break into bite-sized pieces.
Meanwhile, season the pork with salt and pepper. Heat an oiled large frying pan over medium-high heat. Cook the pork for 3-4 minutes each side or until just cooked through. Slice thinly.
Combine the spinach, chickpeas, cucumber, coriander and vinegar in a large bowl. Add the roasted vegetables, pita bread and pork and toss gently to combine. Serve the salad dolloped with the yoghurt.