Serves 6
Preparation: 30 mins | Cooking: 10 mins

Ingredients:
400g baby potatoes, diced into 2cm cubes
2 tbsp Dandaragan olive oil
400g pumpkin, diced into 1 cm cubes
1 bunch baby carrot, peeled and diced into 3cm lengths
1 tsp Spencers ground cumin
½ tsp Spencers chilli powder
½ tsp Spencers garam masala
½ tsp Spencers turmeric
1 bunch spring onions, chopped
1 tin (400g) chickpeas, rinsed and drained
2 tbsp brown sugar
½ cup fresh basil leaves, chopped
½ cup fresh mint leaves, chopped
200g Greek style yoghurt
Grilled lamb cutlets

1. Preheat oven to 200°C or 180°C for fan forced. Toss potatoes and olive oil in a large baking dish and roast for 15 minutes.
2. Add pumpkin and carrots to baking tray and roast for a further 25 minutes or until vegetables are soft and golden brown. Set aside to cool slightly.
3. In a frying pan toast spices for 30 seconds until aromatic and add spring onions, chickpeas and sugar. Mix until combined and add to roast vegetables with mint and basil.
4. Serve salad alongside grilled lamb cutlets and Greek yoghurt.