Roast vegetable salad

Ingredients (serves 4) 750g (1/2 large) butternut pumpkin, peeled, cut into 3cm pieces (see card) 1kg sebago potatoes, scrubbed, cut into 3cm pieces 2 brown onions, halved, cut into wedges olive oil cooking spray 1 teaspoon dried thyme 275g baby roma tomatoes, halved 400g can chickpeas, drained, rinsed 1 tablespoon olive oil 2 lemons, juiced 2 garlic cloves, crushed 2 teaspoons white sugar 1 cup flat-leaf parsley leaves, roughly chopped Method Preheat oven to 200°C. Place pumpkin, potatoes and onions on a large baking tray. Spray lightly with oil. Season with salt, pepper and thyme. Roast for 40 minutes. Add tomatoes to baking tray and roast for a further 20 minutes. Transfer roast vegetables to a large bowl. Add chickpeas. Whisk oil, 1/2 cup lemon juice, garlic and sugar in a jug until well combined. Pour over vegetables. Add parsley and toss gently to combine. Serve.