Chickpea salad with citrus dressing

Ingredients

Butternut pumpkin, 180 g, peeled and cut into rough chunks
Olive oil spray, 1 spray(s)
Sea salt, 2 g, pinch
Zucchini, 1 medium, sliced
Asparagus, 3 spear(s), cut into 3cm lengths
Sesame seeds, white, 1 teaspoon(s)
Chickpeas, cooked, 1 cup(s), drained
Red onion, 0.3 cup(s) chopped
Cherry tomato, 1 serve(s) (5 regular cherry tomatoes per serve), halved
Orange juice, 1 tablespoon(s), use freshly squeezed orange juice
Lemon juice, 1 tablespoon(s), use freshly squeezed lemon juice
Olive oil, 1 teaspoon(s),
Honey, 0.5 teaspoon(s)
White pepper, ground, 1 pinch(s)
Dried thyme, 2 teaspoon(s)

Cooking instructions

Preheat the oven to 180ºC. Place the pumpkin on a baking tray lined with baking paper. Spray lightly with olive oil and sprinkle with a pinch of sea salt. Bake for 10 minutes, then add the zucchini, asparagus and sesame seeds to the pumpkin and bake for a further 5 minutes or until tender.

Meanwhile, place the chickpeas in a sieve and rinse under water; drain and set aside.

Place the orange juice, lemon juice, olive oil, honey, white pepper and thyme in a small bowl and mix well.

In a large mixing bowl, combine the chickpeas, onion, tomatoes and dressing. Add the roast vegetables and toss gently before serving.

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