This is a great recipe that is yummy, healthy and also diabetes friendly. It provides you with a good source of protein and also some great seasonal veges.
Preheat oven to 180°C. Line 2 large baking trays with baking paper. Place kumara on one of the prepared trays, and place capsicum and courgette slices on second tray. Sprinkle both with 1 teaspoon of the cumin and spray lightly with olive oil. Roast kumara for 25 minutes, and capsicum and courgette for 15-20 minutes, or until all vegetables are tender.
Meanwhile, whisk lemon juice and olive oil with remaining teaspoon of cumin in a large salad bowl. Add chickpeas, stir and set aside for 5 minutes to absorb flavours of the dressing.
Add roast vegetables and spinach to the bowl and gently toss with chickpeas to combine. Divide salad among 4 serving plates, scatter with crumbed feta and serve.
Notes
From: Freer, Chrissy; 5 Meals from 10 Ingredients In (Feb 17) Healthy Food Guide