Pumpkin Salad

• 1 butternut pumpkin
• 4 red capsicums, cut into thick slices
• 1 red onion, sliced
• 1 tsp cumin seeds
• 2-3 teaspoons ras el hanout spice blend
• Olive oil
• Salt and pepper
• 200g Chickpeas cooked
• 6-8 fresh dates sliced
• Parsley and coriander leaves to garnish
• 1½ -2 lemons, juiced

Cut the pumpkin into medium sized slices, and place in a large bowl. Add the onion, capsicum, cumin, ras el hanout, salt, pepper, lemon juice and a good glug of olive oil. Mix well and place onto 1 or 2  lined baking trays. Bake for 20-30 minutes until golden and teh pumpkin is tender. Add the chickpeas and dates and toss well, spoon into a serving bowl and garnish with herbs.