Spring asparagus, chickpea and kumara

Ingredients

2	Kumara, peeled and cubed (Main)
1 bunch	Asparagus, blanched lightly (Main)
1 cup	Chickpeas (Main)
1 handful	Sliced almonds, lightly toasted
3	Tomatoes on the vine, diced into bite sized pieces
1	Telegraph cucumber, cut into bite sized pieces
½	Red onions, sliced into thin strips

Black olive dressing

1 cup	Kalamata olives, lightly dehydrated in 150C oven for 30 minutes
¼ cup	Capers, rinsed and drained
3	Gherkins
1 handful	Flat leaf (Italian) parsley
1	Lemon, juice and zest
1 splash	Extra virgin olive oil, to combine

Directions

1. Soak dried chickpeas overnight in water, cook in unsalted boiling water for 30 minutes or until tender to bite, allow to cool in cooking water
2. Toss the kumera in the olive oil and bake for 15 minutes at 180C or until cooked.
3. Allow the kumara, chickpeas, asparagus and almond slices to cool.
4. Prepare the tomatoes, cucumber and red onion and place in a large bowl. Once the remainder of ingredients are cool, add them to the bowl.
5. Add a generous drizzle of black olive dressing and toss through gently. Season to taste with sea salt and cracked pepper.
6. Black olive dressing: Add all ingredients to a blender or food processor, add a little oil to help combine the flavours and process until you reach a salad dressing consistency.