Lamb and chick pea salad

1. Preheat oven to moderate, 180°C . Line 2 oven dishes with baking paper.
   
   
2. Arrange zucchini and capsicum in single layer in dish. Spray lightly with oil. Season to taste. Bake 30 minutes until softened and lightly golden.
   
   
3. Meanwhile, place lamb in second dish. Spray with oil and season to taste. Bake 15-20 minutes. Rest, covered with foil, for 5 minutes.
   
   
4. DRESSING: In a jug, whisk all ingredients together.
   
   
5. In a large bowl, combine vegetables, chickpeas, lamb, spinach and tomatoes. Drizzle over dressing. Toss lightly to coat. Sprinkle with sesame seeds and serve torn pita bread.

• Serve accompanied with a glass of chilled low alcohol wine.