Cauliflower and Pumpkin Salad with Feta and Pepitas

Steps

1. Preheat oven to 220°C. Line two oven trays with baking paper. Rinse and drain chickpeas; dice pumpkin 1cm; cut onion into 1cm wedges.
2. Toss chickpeas, first measure of cumin, cauli pearls and a drizzle of oil on first prepared tray. Season and roast on middle-upper oven rack, for about 25 minutes, until vegetables are caramelised and tender. Turn halfway through cooking.
3. Toss pumpkin, onion, balsamic vinegar and a drizzle of oil on second prepared tray. Season and roast on rack below chickpeas, for about 25 minutes, until caramelised and tender. Turn halfway through cooking.
4. In a small bowl, combine second measure of cumin and mayonnaise. Set aside.
5. When all vegetables are cooked, transfer to a large bowl, along with baby spinach and red wine vinegar. Drizzle with olive oil, toss to combine and season to taste.
6. To serve, divide cumin mayo between plates and spread out. Top with cauliflower and pumpkin salad, then crumble over feta. Drizzle over balsamic glaze and sprinkle with pepitas.