Name: Spiced Roast Vegetable, Chickpea & Ricotta Salad
Total time: 1 h
Yield: 4
Ingredients: 400g baby carrots, trimmed; 1 medium orange sweet potato (400g), cut into 2cm wedges; 1 small red onion (100g), cut into wedges; 1 medium red capsicum (350g), sliced thickly; 400g canned chickpeas, drained, rinsed; 1 tbsp rice bran oil; 2 tsp ground cumin; 2 tsp ground coriander; 300g firm ricotta; large pinch chilli flakes; large pinch dried oregano; 300g vine-ripened baby cherry truss tomatoes; ⅓ cup (35g) coarsely chopped walnuts; ¼ cup fresh flat-leaf parsley leaves, torn

VMG Recipes