A combination of roasted vegetables, crunchy nuts, sharp cheese and a yoghurt dressing — perfect for winter lunches and easy dinners.

Ingredients

Pumpkin:

-              500g Pumpkin (chopped)

-              1 tbsp Garlic infused olive oil

-              Salt/pepper

Chickpeas:

-              Can of chickpeas

-              1 tsp Olive oil

-              1 tsp Harissa

For the dressing:

-              1/3 cup Yoghurt

-              1 tbsp Lemon juice

-              1 tbsp Tahini

-              Salt/pepper

Suggested additions:

-              Roasted broccoli

-              Feta

-              Pine nuts

-              Roasted sweet potato

 Method

Heat oven to 200C fan-forced.

Pumpkin: Cut pumpkin into bite-size chunks and coat with oil, salt and pepper.

Bake for 20-30 minutes or until soft and caramelised.

Do the same with any other vegetables used.

Chickpeas: Drain liquid from the can, toss in olive-oil and harissa and shake to distribute. Bake for 20 minutes or until crispy.

Dressing: mix ingredients together.

Assemble: Spread vegetables in a bowl, drizzle the dressing and pine-nuts and any other additions over it and enjoy!