Spiced vegetable, chickpea and ricotta salad

Ingredients

• 200 gram baby carrots, trimmed
• 1 small kumara (250g), cut into 2cm small kumara (orange sweet potato) (250g), cut into 2cm
• 1/2 small red onion (50g) cut into wedges
• 1/2 medium red capsicum (175g), sliced thickly
• 1/2 x 400g canned chickpeas (garbanzo beans), rinsed, drained
• 1 tablespoon rice bran oil
• 1 teaspoon each ground cumin and coriander
• 150 gram fresh ricotta
• pinch each dried chilli flakes and oregano
• 150 gram vine-ripened baby cherry truss tomatoes
• 2 tablespoon roughly chopped walnuts
• 2 tablespoon fresh flat-leaf parsley leaves, torn