Heat the oven to 200c. Peel the pumkin, beetroot and carrot and chop into bite size chunks.
Lay in a baking tray and drizzle with half the oil.
Sprinkle with the cumin seeds and chilli, season well.
Toss the veg until well coated and roast for 30 mins.
Toast the nuts in a dry pan then set aside.
Once the veg is done tip salad onto a large plate, spoon on the roast veg over the top then scatter with hazelnuts.
Mix together the yoghurt and zest of 1 lime, dollop over the veg and drizzle with the remaining oil, lime juice and a pinch of salt and pepper.