Cooking corner

Chick peas salad
Ingredients
1 can Chick peas
400g butternut pumpkin, cut into thick wedges
1 large red onion, cut into thin wedges
1 red capsicum, thickly sliced
1 yellow capsicum, thickly sliced
400g carrots, trimmed
2 Tbsp olive oil
1 tsp mixed spice
1 tsp ground cumin
½ tsp ground coriander
½ tsp cinnamon
1 lemon, juiced and rind finely chopped
200g plain natural yoghurt
1/3 cup fresh mint leaves
1/3 cup fresh coriander leaves, roughly chopped
• Method
Drain chick peas as per can directions.
Place all vegetables on oven trays lined with baking paper. Drizzle with half the oil and season with mixed spice, cumin, coriander, and cinnamon. Bake for 25 minutes or until tender.
In a small bowl combine lemon juice, lemon rind and yoghurt. Season to taste.
Arrange roasted vegetables in a serving platter, top with chickpeas and yoghurt dressing. Sprinkle with herbs.
• serves four