Chickpea, roasted capsicum and sweet potato salad

Instructions

1 Preheat oven to 180°C. Line 2 large baking trays with baking paper. Place sweet potatoes on one of the prepared trays. Place capsicum and zucchini on second tray. Sprinkle both with 1 teaspoon of the cumin and spray lightly with oil. Roast sweet potatoes for 25 minutes, and capsicum and zucchini for 15–20 minutes, or until all vegetables are tender.

2 Meanwhile, in a large salad bowl whisk lemon juice and oil with remaining teaspoon of cumin. Add chickpeas, stir and set aside for 5 minutes to absorb dressing flavours.

3 Add roasted vegetables and spinach to chickpeas and gently toss to combine. Divide salad among 4 serving plates, scatter with feta and serve.