Ranch salad with orange kumara, smoky crispy chickpeas and green goddess dressing

Preheat oven to 200 degrees.

Trim, peel and dice the kumara into 1-2cm pieces.

Season, toss with oil and roast for 20 minutes, until cooked.

In a bowl, coat the chickpeas with the marinade. Place on a tray and roast in the oven for 12 minutes, or until crispy.

Cut the lettuce into 3 cm strips.

Slice the cucumber in half lengthwise. Cut in to 1cm half rounds.

Place the lettuce, pickled onions and cucumber in a bowl.

To make the green goddess dressing, finely chop the garlic, then place in a blender.

Scoop out the flesh of the avocado and add to the blender. Squeeze over with lemon juice, then add the water, a good splash of olive oil and salt. Blend until smooth. Add more water, if needed. Taste and add more salt, if required.

Add the kumara, chickpeas and green goddess dressing to the bowl with a pinch of salt. Mix well.

Serve salad with roast sunflower and pumpkin seeds on top.