Mediterranean roast vegetable and chickpea salad

Instructions

1 Preheat oven to 200°C. Place pumpkin, capsicum and onions in a single layer on a large baking tray lined with baking paper. Spray with oil and season to taste. Roast in oven, turning once, for 30 minutes, or until tender.

2 Place spinach, roasted vegetables and chickpeas in a large mixing bowl. Gently toss to combine.

3 To make dressing, mix yoghurt and sumac. Set aside.

4 Divide salad between four plates and serve with a dollop of dressing and a crusty roll.