Preheat the oven to 200°C, 400°F, gas 6.
Place the broccoli florets in a roasting tin and coat with olive oil and cumin, the season. Add 75-100ml water to the roasting tin. Roast for about 15-20 minutes, until the florets are darkened and tender. You may need to turn halfway through cooking. Remove from the oven and set aside.
Meanwhile cook the peas in boiling salted water for 3-4 minutes or until tender. Drain and set aside. Arrange the lambs lettuce on plates, then top with the broccoli and peas. Sprinkle over the pumpkin seeds and ham. Whisk together the olive oil, juice of ½ lemon and the Parmesan. Toss the salad in the dressing before serving.