Roast Vegetable Salad with Herby Yoghurt Dressing

Serves 4

Time 1 hour

Ingredients

3 orange carrots, halved lengthways

3 purple carrots, halved lengthways

2 red capsicums, cut into strips

1 tbsp honey

1 cup chickpeas, ideally avoid cans as they are hard to crisp up, I use dried chickpeas that have been soaked overnight to soften

Flat parsley, chopped

Avocado oil

Yoghurt Dressing

1 cup Greek-style yoghurt

2 tbsp dill, finely chopped

Juice of 1 lemon

1 tbsp avocado oil

Salt and pepper, to season

Method

Preheat oven to 180°C.

Firstly, get your soaked chickpeas and thoroughly dry them with a towel. On an oven tray toss them with avocado oil and season. Pop them in the oven for 35 minutes in total – or until crunchy. 

Meanwhile, prepare the vegetables and pop the carrots and capsicum strips in a tray lined with baking paper, spray with avocado oil, drizzle honey and season with pepper.

Roast for 20 minutes.

Combine the ingredients for the yoghurt dressing in a small bowl. 

When ready assemble the dish by placing the roasted vegetables heaped on the bottom, sprinkle the crunchy chickpeas over and generously. dollop the yoghurt dressing on top. 

Sprinkle with additional parsley to finish.