Peel and remove the seeds from the squash and chop into 4cm/1½in pieces. Slice the pepper in half lengthways, remove the seeds and roughly chop.
Heat the oil in an ovenproof frying pan. Add the squash and pepper and fry over a high heat. Transfer to the oven to cook for ten minutes, or until the squash and peppers are golden-brown and crisp.
Toast the sesame seeds and pine nuts in a small frying pan. Add the soy sauce, balsamic vinegar and orange juice. Pour the dressing over the roasted squash and pepper and spoon onto a large serving plate. Sprinkle with coriander and crumble over the goats' cheese to serve.