Roasted Chickpea Salad

Preheat oven to 180ºC and line a large baking tray with baking paper.

In a bowl whisk together the olive oil and maple syrup until well combined. Add the pumpkin wedges and use your hands to coat well. Lay the dressed wedges onto the baking tray with space between each, and season well with salt and pepper.

Transfer to the oven and roast for 30-40 mins, or until golden brown and caramelised on the outside and cooked through.

Place the drained chickpeas in a bowl, add olive oil and salt, and mix well. Turn out into a baking tray and place in the oven for 10-15 mins, or until golden brown.

For the dressing, in a small bowl whisk together the tahini and water until softened, Add the maple syrup, yoghurt and freshly chopped coriander, stir together and set aside.

For the salad base, combine torn radicchio, cavolo nero, dates and pepitas in a bowl. Drizzle with olive oil and toss to coat.

To assemble the salad, start with the radicchio and cavolo nero mixture, setting aside a few pepitas in a bowl and dates for garnish. Add half of the chickpeas, the layer with pumpkin pieces and the remaining chickpeas.

Drizzle with the yoghurt dressing, top with the reserved pepitas and dates, and add sliced red onion if desired. Finish with an extra drizzle of olive oil, a squeeze of lemon juice, and season to taste.