Make the Dressing: Combine all ingredients into a bowl and whisk together. Cover and put in fridge.

Potatoes: Heat oven to 180 degrees C/320 degrees F and place the potatoes and pumpkin onto a baking tray lined with baking paper. Lightly spray with oil and sprinkle some salt over. Bake for 15 - 20 minutes. Once cooked, remove from over and set aside.

Walnuts: crumble the walnuts with your hands and put on a baking tray. Light toast with the potatoes for 3 to 4 minutes, then set aside to cool.

Sausage: Add the sausages to a non stick pan on high heat and cook for 3 to 4 minutes until they have some colour. Butterfly the sausages, by cutting them in half lengthways, but don’t cut all the way through. Do this for all 4 sausages. Continue to cook the sausages until dark and crispy.

Once cooked, drain sausages on paper towel to remove any excess oil. One at a time, cut the sausages in half lengthways, and slice into pieces approx. 1cm x 1cm. Set aside while you prepare the salad.

Salad: Drain the chickpeas and add them to a salad bowl, along with the baby spinach, zucchini, green apple, capsicum/pepper, green beans, walnuts, feta, and half of the sausage. Add the dressing and use your hand or salad spoons to gently toss through.

Plating up: Divide the salad amongst 2 bowls, and add the remaining chopped sausage on top. Garnish with fresh chopped parsley, salt and pepper and enjoy.