Hot Honey Roast Veg, Chickpea & Quinoa Salad.

Serves 4-6

Ingredients
2 × 400 g cans chickpeas, drained and rinsed
1 kg butternut pumpkin (≈ 6 cups), peeled & cubed
1 large zucchini, cut into thick half-moons
1 small red capsicum, chopped
1 small red onion, thinly sliced
2 tbsp olive oil
2 tsp garam masala
1 ¼ tsp salt + cracked pepper
5 thyme sprigs
¼ tsp chilli flakes
1 tbsp cider vinegar
1-2 tbsp hot honey (or honey + pinch chilli)
½ cup quinoa (dry) + 1 cup water
1 medium bag rocket & spinach mix
1 bunch fresh coriander, chopped (stems included)
2 tbsp hemp seeds + 1 tbsp sunflower seeds (to top)
3 tbsp Greek yoghurt per serve

Method
- Preheat oven to 220 °C (fan). Line tray(s) with baking paper.
- Dry the chickpeas: Spread drained chickpeas on a clean tea towel or paper towels and pat dry leaving them while you prep the remainder of the ingredients.
- Roast the pumpkin: Place pumpkin on one tray with 1 tbsp olive oil, 1 tsp garam masala, ½ tsp salt, thyme sprigs and chilli flakes. Roast for 20 minutes.
- Add the chickpea mix: In a bowl, combine the dried chickpeas with red onion, zucchini and capsicum, the remaining olive oil, garam masala and salt. Add this to the pumpkin tray and toss well. Roast another 30 minutes until the veggies are golden and the chickpeas crisp.
- Cook quinoa while the veg roast - ½ cup quinoa to 1 cup water (cook per packet instructions).
- Combine: Remove the tray from the oven, discard thyme stems, and drizzle with vinegar and hot honey. Add cooked quinoa and chopped coriander, toss to combine.
- Serve: serve over spinach and rocket, scatter with hemp and sunflower seeds and top each serve with ~3 Tbsp Greek yoghurt.
- For freshness: Keep the rocket and spinach mix separate until serving. I like to warm the veggie mixture for about 30 seconds in the microwave before enjoying.