Spiced Roast Vegetable & Chickpea Salad

Ingredients

• 400g baby potatoes, diced into 2cm cubes
• 2 tbsp olive oil
• 400g pumpkin, diced into 1 cm cubes
• 1 bunch baby carrot, peeled and diced into 3cm lengths
• 1 tsp Spencers Ground Cumin
• ½ tsp Spencers Chilli Powder
• ½ tsp Spencers Garam Masala
• ½ tsp Spencers Turmeric
• 1 bunch spring onions, chopped
• 1 tin (400g) chickpeas, rinsed and drained
• 2 tbsp brown sugar
• ½ cup fresh basil leaves, chopped
• ½ cup fresh mint leaves, chopped
• 200g Greek style yoghurt
• Grilled lamb cutlets