Minty roast veg & hummus salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Showing items 1 to 3 of 6
- 4 parsnipspeeled and cut into wedges
- 4 carrotscut into wedges
- 2 tsp cumin seeds
- 400g can chickpeasdrained
- 2 tbsp vegetable oil
- 500g pack cooked beetroot(not in vinegar), drained and cut into wedges
- 2 tbsp clear honey
- 200g pot hummus
- 2 tbsp white wine vinegar
- small bunch mintleaves picked
- 200g block Greek-style salad cheese or feta
Nutrition: per serving
- kcal611
- fat26g
- saturates9g
- carbs61g
- sugars36g
- fibre20g
- protein23g
- salt3.5g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Toss the parsnips, carrots, cumin seeds and chickpeas with the oil and some seasoning in a large roasting tin. Cook for 30 mins, tossing halfway through cooking.
step 2
Add the beetroot to the tin and drizzle over the honey, then return to the oven for 10 mins. Spread the hummus thinly over a large platter, or divide between 4 dinner plates. When the veg is ready, drizzle with the vinegar and toss together in the tin. Tip the roasted vegetables on top of the hummus, scatter over the mint and cheese, drizzle with any juices from the tin and serve.
