Beetroot and coriander seed houmous salad

It doesn’t take long to make a delicious houmous if you cheat and use tinned chickpeas. This dish is a great way of increasing your fibre intake to help transport food through the digestive tract.

Serves: 4 Prep: 20 minutes Cook: 30 minutes Ingredients

400g pumpkin, seeded, rind removed, and cut into wedges 400g golden or red beetroot, washed and cut into wedges 3 tbsp olive oil, plus extra for drizzling A good pinch of ground cinnamon 1tsp crushed coriander seeds 80g mixed baby spinach leaves, rocket and watercress 125g diced feta cheese 1tbsp red wine vinegar Juice of 1 orange A pinch of paprika or za’atar Salt and freshly ground black pepper

Mixed seeds sprinkle:

2tbsp pumpkin seeds 2tbsp sunflower seeds 1tsp black sesame seeds

Coriander seed houmous:

1 x 400g tin chickpeas 100g tahini 2 garlic cloves, crushed 2tsp crushed coriander seeds Juice of 1 lemon A few sprigs of coriander

Method

1Preheat

the oven to 200°C. Arrange the pumpkin and beetroot on a baking sheet and drizzle with olive oil. Dust with the cinnamon and sprinkle the coriander seeds over the top. Season with salt and pepper. Roast in the preheated oven for 25-30 minutes or until the vegetables are tender. 2Meanwhile,

make the houmous: drain the chickpeas, reserving some of the liquid. Put them in a food processor with the tahini, garlic, coriander seeds, lemon juice and coriander. Pulse to a thick purée. It shouldn’t be too smooth or creamy. If it’s too thick, thin with a little of the reserved chickpea liquid. Transfer to a bowl and set aside. 3Heat

a large frying pan over a medium heat. Add the pumpkin and sunflower seeds, spreading them out well, and toast for 1-2 minutes, turning and tossing them gently until golden brown. Take care that they do not burn. Remove immediately and mix with the sesame seeds. 4Put

the salad leaves, roasted vegetables and feta in a large dish. Whisk the olive oil, vinegar and orange juice together and use to dress the salad. Serve with the houmous, dusted with paprika or za’atar and sprinkled with toasted seeds all over the top.

Try this

Use butternut squash or sweet potato instead of pumpkin. Roast some red onion wedges or aubergine at the same time. Make the houmous creamier by folding in some 0% fat Greek yoghurt to the desired consistency.