750 g Kent Pumpkin

(Peeled, Cubed)

1 kg Sweet Potato

(Peeled, Cubed)

2 Onions

(Sliced)

3 tbsp Extra Virgin Olive Oil

1 tsp Dried Thyme

5 Roma Tomatos

(Cubed)

400 g Chickpeas

(Rinsed)

2 tbsp Lemon Juice

2 Garlic Cloves

(Crushed)

2 tsp White Sugar

1 cup Fresh Parsley

(Chopped)

1. Preheat oven to 200°C.
2. Place pumpkin, potatoes and onions on a large baking tray.
3. Spray lightly with oil. Season with salt, pepper and thyme. Roast for 30 minutes.
4. Add tomatoes to baking tray and roast for a further 10 minutes.
5. Add chickpeas and roast vegetables to serving bowl.
6. Whisk oil, lemon juice, garlic and sugar in a bowl until well combined.
7. Add parsley and dressing to salad.

Serve.