Spiced Roast Vegetable & Chickpea Salad


  1. Preheat oven to 200°C or 180°C for fan forced. Toss potatoes and olive oil in a large baking dish and roast for 15 minutes.
  2. Add pumpkin and carrots to baking tray and roast for a further 25 minutes or until vegetables are soft and golden brown. Set aside to cool slightly.
  3. In a frying pan toast spices for 30 seconds until aromatic and add spring onions, chickpeas and sugar. Mix until combined and add to roast vegetables with mint and basil. Serve with voghurt.