½ capsicum, roughly diced
1 ½c  sweet potato, diced
1 ½c pumpkin, diced
½ c eggplant, diced
1 c  zucchini, sliced
2 Tbs olive oil
1 clove garlic, crushed
3 Tbs pine nuts, roasted
3 c baby spinach, washed
2 c  chickpeas 



1 Tbs olive oil
1 Tbs lemon juice
½ tsp      Italian herbs
¼ tsp      salt



1. Toss vegetables in a bowl with olive oil and crushed garlic.
2. Roast at 220°C until veges are tender and roasted. 
3. Place in a oven proof dish and keep warm.
4. When ready to serve, fold through the spinach leaves and remaining ingredients and drizzle over the dressing.

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