Roast kumara, chickpea & baby spinach salad

Prep 30 mins | Cook 30 mins | Serves 4

750g kumara (orange sweet potato), peeled and roughly chopped 
2 red onions, peeled and cut into wedges
4 garlic cloves, peeled
150g sliced pancetta, chopped
2 tbs olive oil
400g can chickpeas, drained and rinsed
100g baby spinach leaves
Honey & mustard dressing: 
2 tsp honey
1 tsp Dijon mustard
1 tbs white wine vinegar
¹⁄₄ cup extra virgin olive oil

Step 1 Preheat oven to 200°C/180°C. Place kumara, onions, garlic and pancetta in a bowl. Drizzle with oil and season with salt and pepper. Toss to combine. Arrange in a single layer in a large non-stick baking pan. Roast for 20 minutes. Toss in chick peas and roast for a further 5-10 minutes until kumara is tender. Set aside to cool slightly.

Step 2 Meanwhile, to make honey and mustard dressing, combine all ingredients in a screw-top jar. Shake until well combined.

Step 3 Arrange spinach and roasted vegetable mixture on serving plates. Drizzle with dressing and serve.