Name: Cumin roast vegetable and chickpea salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 400 gram kumara, peeled, chopped; 3 zucchini, peeled into long thin ribbons; 1 green capsicum, chopped; 4 roma tomatoes, quartered lengthwise; 1 red onion, cut into wedges; 2 tablespoon vegetable or olive oil; 3 teaspoon ground cumin; 400 gram can chickpeas, rinsed; 1/4 cup raisins; 50 gram reduced-fat feta, crumbled; 1/2 cup coriander leaves

Cumin roast vegetable and chickpea salad

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Serves 4

Prep

10M

Cook

20M

Total

30M

Ingredients

400 gram kumara, peeled, chopped

3 zucchini, peeled into long thin ribbons

1 green capsicum, chopped

4 roma tomatoes, quartered lengthwise

1 red onion, cut into wedges

2 tablespoon vegetable or olive oil

3 teaspoon ground cumin

400 gram can chickpeas, rinsed

1/4 cup raisins

50 gram reduced-fat feta, crumbled

1/2 cup coriander leaves

Method

1.Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Place kumara on a microwave-safe plate. Microwave on High (100%) for 4 minutes or until kumara is almost tender.

2.Transfer kumara to a heatproof bowl. Add zucchini, capsicum, tomato, onion, oil and cumin; toss to coat. Season.

3.Place vegetables, in a single layer, on prepared tray. Bake for 15 minutes or until golden and tender.

4.Transfer vegetables to a heatproof serving bowl. Add chickpeas, raisins, feta and coriander; toss gently to combine. Serve.

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