Ingredients   

2 medium kūmara
1 cup cucumber, chopped
1 cup cherry tomatoes, chopped
¼ cup parsley, roughly chopped
1 capsicum, diced
1x 400g can chickpeas, drained and rinsed
2 tablespoons olive oil
¼ cup feta cheese
½ teaspoon chilli powder
½ teaspoon ground cumin
½ teaspoon cayenne pepper (optional) 

Dressing

3 tablespoons plain yoghurt or sour cream
Juice of 1 lemon
2 tablespoons olive oil

Method    

Preheat oven to 200°C

Wash kūmara and cut in half (lengthwise). Rub kūmara halves with one tablespoon of olive oil and place flesh side down onto a baking tray

Bake for 30-35 minutes or until the kūmara is tender

Toss chickpeas with 1 tablespoon of olive oil, chilli powder, ground cumin and cayenne pepper if using. Place onto an oven tray and cook at the same time as the kūmara for 15 minutes or until golden

While the kūmara is cooking, mix the dressing ingredients

Once kūmara is cooked, remove from oven and scoop out a little of the flesh with a spoon (save to use in a mash or soup)

In a bowl, stir together chickpeas, cucumber, parsley, capsicum, tomato and feta cheese.  Spoon the chickpea mix onto the kūmara halves.  Top with dressing and serve warm