Roast Vegetable Salad

Ingredients - serves 4 - 6 points per serve

• 750g (1/2 large) butternut pumpkin, peeled, cut into 3cm pieces
• 1kg potatoes, scrubbed, cut into 3cm pieces
• 2 brown onions, halved, cut into wedges
• olive oil cooking spray
• 1 teaspoon dried thyme
• 275g baby roma tomatoes, halved
• 400g can chickpeas, drained, rinsed
• 1 tablespoon olive oil
• 2 lemons, juiced
• 2 garlic cloves, crushed
• 2 teaspoons white sugar (8g)
• 1 cup flat-leaf parsley leaves, roughly chopped

Method

• Preheat oven to 200°C. Place pumpkin, potatoes and onions on a large baking tray. Spray lightly with oil. Season with salt, pepper and thyme. Roast for 40 minutes.
  
  


• Add tomatoes to baking tray and roast for a further 20 minutes.

• Transfer roast vegetables to a large bowl. Add chickpeas. Whisk oil, 1/2 cup lemon juice, garlic and sugar in a jug until well combined. Pour over vegetables. Add parsley and toss gently to combine. Serve.
  

Tips:

• Stir leftovers through cooked rice, pasta or couscous for a new healthy main.

• You could offer this as a side dish and small portions for lower points. For example if you served 6 the points would be 4 points