Chickpea Salad with Spiced Chilli Dressing and Tahini Yoghurt

Steps

1. oven to 230°C. Line an oven tray with baking paper.
2. Toss kumara with a drizzle of oil and salt and pepper on prepared tray. Roast for 18–20 minutes until tender. Turn once during cooking.
3. Trim ends off broccolini and cut any larger stalks into halves lengthways. When kumara has 8 minutes cook time remaining, add broccolini and chickpeas to tray, toss and roast until broccolini is tender.
4. Finely slice red onion, pick leaves from parsley and add both to a large bowl. Set aside.
5. Finely chop thyme leaves; remove seeds from chilli, then finely slice. Add both to a small bowl with remaining spiced chilli dressing ingredients and whisk until combined. Set aside. Mix all tahini yogurt ingredients in another small bowl and set aside.
6. Crumble feta cheese, set aside. Toss cooked roast vegetables with the onion, parsley and rocket.
7. Divide chickpea salad between plates and drizzle over spiced chilli dressing. Sprinkle over crumbled feta and spiced pepitas and top with a dollop of tahini yoghurt.