Method:
1. Preheat the oven to 200°C fan-forced.
2. Place the pumpkin on a baking tray, drizzle with oil, season with salt and pepper, roast for 10-15 minutes or until golden and tender.
3. Heat a char-grill pan over medium heat. Brush both sides fish with oil, season with salt and pepper. Char-grill for 3 minutes each side for medium or until cooked to your liking.
4. Combine the roast pumpkin, cannellini beans, mixed herbs and lemon juice. Drizzle with olive oil, season with salt and pepper. Use a potato masher to roughly mash. Spoon salad onto serving plate, top with swordfish sprinkle with tomato and chives. Serve.