Preheat the oven to 200°C and line a baking tray with baking paper.
Coat your pumpkin well with the coconut oil, season with the salt and spread evenly over your prepared baking tray, giving each chunk space to get crispy without too much overlapping. Bake for about 30 minutes, or until golden brown around the edges and soft in the middle.
While your pumpkin is cooking, get on with the tortillas. Combine the almond meal, arrowroot or tapioca flour, coconut milk, water and salt in a bowl and mix well to form a smooth thin batter. (The more watery the batter, the thinner and crispier your tortillas will be, so add a splash or two more if you like.) Melt 1 tablespoon of the coconut oil in a small non-stick frying pan over medium heat. Ladle a quarter of the batter into the pan, tilting and swirling it to coat the base in an even layer, and cook for 2–3 minutes, then carefully turn the tortilla over with a spatula and cook for a further 2 minutes, or until golden and cooked through. Lift the tortilla from the pan and set aside, wrapped in a clean tea towel to keep warm. Repeat with the remaining mixture, greasing the pan with a little more coconut oil in between tortillas to make sure they don’t stick to the pan.
For the herby avocado dressing, put all the ingredients in a food processor and pulse until smooth and creamy.
Divide the tortillas among plates, spoon over the roasted pumpkin, drizzle with the dressing and sprinkle over the toasted sesame seeds. Serve with the lemon wedges and tuck in.