Roast Veg and Chickpea Salad

GF, DF + VE - serves 4

INGREDIENTS:

• 1/2 large cauliflower, florets cut

• 1/2 small kent pumpkin, cut 3 x 3 cm cubes

• 3 cooked beetroot (I use the vac sealed ones from the fresh food section), cut into quarters

• 1 large zucchini sliced 2 cm thick

• 250g cherry tomatoes

• 200g bag of spinach

• 2 garlic cloves, crushed

• 1 tbsp mixed herbs

• 1 can chickpeas, drained and rinsed

• Olive oil

• Salt and pepper

• 1/4 cup goats cheese

  DRESSING:

• 2 tbsp honey

• 2 tbsp EVOO

• 2 tsp balsamic vinegar

• Pinch of salt and pepper

METHOD:

1. Preheat your oven to 200 degrees C and line 2 baking trays.

2. Grab two mixing bowls. In one add the cauliflower and pumpkin. Drizzle over some olive oil, half of the mixed herbs and a good pinch of salt and pepper.

3. Place on one tray and bake for 40 mins.

4. While this bakes, add the zucchini, chickpeas and beetroot in the other bowl with a drizzle of olive oil, the remaining herbs and a pinch of salt. With 20 mins to go, place these on the other tray and put in the oven.

5. Now make your dressing. Add all ingredients into a small bowl and mix together.

6. Once the veggies and chickpeas are cooked, add them to a large mixing bowl.

7. Add in the spinach, cherry toms, goats cheese and the dressing.

8. Mix well and serve.

- Veggies can be roasted the day before