Dukkah Roasted Peach Salad with Chunky Hummus and Pita Bread

Steps

1. oven to 220oC. Line two oven trays with baking paper. Preheat BBQ hot plate to high (if using).
2. Trim ends from baby carrots and cut in half lengthways. Cut each peach in half, using a sharp knife to cut along the seam. Discard stone and cut each half into 4 segments.
3. Toss carrots and first measure of chickpeas on first prepared tray with a drizzle of oil. Season with salt and roast for 15 minutes. Remove from oven, add peaches and sprinkle over dukkah. Return to oven to roast a further 5 minutes, until carrots are tender and dukkah is toasted.
4. While carrots are roasting, prepare remaining salad ingredients. Roughly chop semi-dried tomatoes; use a vegetable peeler to peel courgette into long, thin ribbons, stopping when you reach the core; roughly chop mint leaves. Add all to a large bowl, along with spinach and set aside.
5. Cut pitas into quarters and place on second prepared tray. Bake for 6-7 minutes, until crispy and golden. While pitas bake, place second measure of chickpeas in a small bowl and crush lightly with a fork. Add hummus, mayonnaise and lemon juice and mix to combine. Season with salt and pepper.
6. When carrots and peaches have finished cooking, remove from oven and allow to cool for 5 minutes before adding to bowl with salad. Add first measure of lemon juice and a small drizzle of olive oil, toss to combine and season with salt and pepper.
7. divide dukkah roasted peach salad between plates. Serve pita breads and a dollop of chunky hummus on the side.