Lemongrass and Coconut Sugar Pumpkin and Chickpeas with Peanuts and Basil Yoghurt

Steps

1. oven to 225°C. Line an oven tray with baking paper.
2. Toss pumpkin, chickpeas, first measure of lemongrass coconut sugar and olive oil on tray. Season with salt and pepper and roast for 7 minutes. Toss through first measure of coconut thread. Roast a further 8 minutes, or until pumpkin is caramelised.
3. In small bowl combine all dressing ingredients and mix well.
4. In a separate small bowl combine all Thai basil yoghurt ingredients and mix well.
5. Remove core and seeds from capsicum; trim end from bok choy, rinse leaves and thinly slice.
6. Remove vegetables from oven and add capsicum and bok choy to tray. Drizzle over dressing and toss well to combine.
7. Spoon lemongrass and coconut sugar roasted pumpkin and vegetable mix into bowls. Drizzle over Thai basil yoghurt or dollop on the side. Top with a handful of mung bean sprouts, spiced peanuts, Thai basil and coconut thread.