Golden Roasted Pumpkin & Beet Salad with Creamy Ricotta Clouds

Name: Golden Roasted Pumpkin & Beet Salad with Creamy Ricotta Clouds
Cuisine: American
Ingredients: 2 cups roasted pumpkin cubes (butternut or Kent pumpkin); 2 medium beets, roasted and cubed; 1 large avocado, diced; 1 can (400g) chickpeas, drained and roasted with smoked paprika; 1/2 cup whipped ricotta; 2 tbsp lemon-tahini dressing (recipe below); 1/4 cup pickled red onions; Fresh mint leaves, for garnish; 1 tsp black sesame seeds; Olive oil, salt & pepper to taste; For the Lemon-Tahini Drizzle:; 2 tbsp tahini; Juice of 1 lemon; 1 tsp maple syrup; 1 small garlic clove, minced; 2–3 tbsp warm water (to thin)