Roast Maple Pumpkin, Carrot and Chickpea Salad

INGREDIENTS:

• 3 cups diced pumpkin, 3 x 3cm chunks

• 1 carrot quartered and sliced

• 2 tbsp olive oil

• 1 tbsp maple syrup

• Pinch of salt

• 1 can chickpeas, drained and rinsed

• 1 tbsp maple syrup

• Pinch of salt

• 200g cherry tomatoes

• Spinach + rocket

• Goats cheese

• Balsamic vinegar + olive oil to serve

METHOD:

1. Pre heat oven to 200 degrees C and line 2 baking trays with paper.

2. Combine pumpkin, carrot, 2 tbsp olive oil, 1 tbsp maple syrup and a pinch of salt in a bowl and mix well.

3. Spread over 1 of the baking trays and bake for 35 minutes or caramelised.

4. Using the same bowl, add the chickpeas, 1 tbsp maple syrup and a pinch of salt. Mix well and spread over the remaining tray.

5. With 10 minutes to go, add the chickpeas to the oven.

6. While this cooks, add the spinach mix, and cherry tomatoes to a large salad bowl.

7. One the veggies and chickpeas are cooked, remove and let cool for 10 minutes.

8. Add the veggies and chickpeas to the salad mix.

9. Sprinkle over some goats cheese.

10. Drizzle over 1 tbsp olive oil, a drizzle of balsamic and a pinch of salt and pepper.

GF, DF + VE - serves 3-4