Spiced vegetable, chickpea and ricotta salad

Step 1

Preheat oven to 200°C. Line an oven tray with baking paper.

Step 2

Place carrot, kumara, onion, capsicum and chickpeas on tray. Drizzle with half the oil and sprinkle with cumin and coriander. Toss gently to combine.

Step 3

Place ricotta on tray alongside vegetables. Drizzle with remaining oil; sprinkle with chilli and oregano. Bake ricotta and vegetables for 40 minutes or until vegetables are tender, adding tomatoes to tray for the last 10 minutes of cooking time.

Step 4

Serve ricotta with vegetables sprinkled with nuts and parsley.