• Preheat oven to 240°C/220°C fan-forced. • Cut capsicum and carrot into bite sized chunks. • Slice zucchini into rounds. • Slice red onion into thick wedges. • Drain and rinse chickpeas. • To a small bowl, add Greek-style yoghurt and fetta cubes and mash to combine. Season to taste.

• Place veggies and chickpeas on a lined oven tray. • Sprinkle with chermoula spice blend, drizzle with olive oil, season with a pinch of salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. Allow to cool slightly. TIP: If your oven tray is crowded, divide the veggoes between two trays.

• Meanwhile, chop mini flour tortillas into wedges (see ingredients). • While veggies are cooling, spread over a second lined oven tray (don’t worry if they overlap). • Drizzle with olive oil and season with salt. Bake until lightly golden and crisp, 8-10 minutes.

• Once the veggies are cooled, in a large bowl, combine roasted veggies, tortilla chips, mixed salad leaves and golden goddess dressing. Season to taste. • Divide fattoush-style chickpea and veggie salad between bowls. • Top with fetta yoghurt to serve. Enjoy!