Warm Roast Pumpkin and Chickpea Salad

• 500 g butternut pumpkin
• 2 tablespoons olive oil
• 2 teaspoons ground cumin
• salt and pepper, to taste
• 150 g snow peas, trimmed, thinly sliced diagonally
• 800 g chickpeas, drained
• 13 cup sun-dried tomato, drained and chopped
• 12 cup of fresh mint, coarsely chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 tablespoon balsamic vinegar
• 2 teaspoons caster sugar

1. Peel pumpkin, discard seeds.
2. Cut into 2cm pieces.
3. Place in a baking dish with oil and cumin.
4. Season.
5. Toss well to combine.
6. Cook in a hot oven (200C) for 25 minutes, or until lightly browned and tender.
7. Meanwhile, to make balsamic dressing, place all ingredients (last four ingredients) in a saucepan.
8. Stir over a low heat until warm and sugar is dissolved.
9. Season.
10. Add snow peas to a saucepan of boiling water.
11. Boil for around 30 seconds.
12. Drain.
13. Rinse under cold water.
14. Drain well.
15. To serve, place pumpkin, snow peas, chickpeas, tomatoes and mint in a large bowl.
16. Drizzle with warm dressing.
17. Toss to combine.

olive oil, ground cumin, salt, snow peas, chickpeas, tomato, mint, olive oil, lemon juice, balsamic vinegar, caster sugar

Taken from www.food.com/recipe/warm-roast-pumpkin-and-chickpea-salad-407472 (may not work)