Prep time: 10 minutes
600g leftover roast vegetables (such as potato, pumpkin and parsnip)
400g can chickpeas, drained, rinsed
1 medium (200g) red capsicum, sliced thinly
100g baby spinach leaves
1 medium (170g) red onion, sliced thinly
1/3 cup fresh flat- leaf parsley leaves
1/4 cup (60ml) olive oil
1 1/2 tablespoons balsamic vinegar
1 1/2 teaspoons ground cumin
1. Dressing – In a large bowl, whisk toegther all ingredients. Season with salt and freshly ground pepper.
2. Chop vegetables into bite size pieces.
3. Add the vegetables and remaining ingredients to the bowl with the dressing; toss gently to combine. Arrange on a serving platter.