Minty roast veg & hummus salad
Combine roasted root vegetables with chickpeas and feta cheese in this Greek-inspired salad, which provides an impressive 4 of your 5-a-day.
SERVES 4 PREP 15 mins COOK 40 mins EASY V
4 parsnips, peeled and cut into wedges
4 carrots, cut into wedges
2 tsp cumin seeds
400g can chickpeas, drained 2 tbsp vegetable oil
500g pack cooked beetroot (not in vinegar), drained and cut into wedges
2 tbsp honey
200g pot hummus
2 tbsp white wine vinegar small bunch mint, leaves picked
200g block feta
1 Heat oven to 200C/ 180C fan/gas 6. Toss the parsnips, carrots, cumin seeds and chickpeas with the vegetable oil and some seasoning in a large roasting tin. Cook for 30 mins, tossing halfway through cooking.
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 four plates. When the veg are cooked, drizzle with the vinegar and toss together in the tin. Tip the roasted veg onto the hummus, scatter over the mint and cheese, drizzle over any juices from the tin and serve.
GOOD TO KNOW calcium • folate • fibre • vitc • iron • 4 of 5-a-day PER SERVING 611 kcals • fat 26g • saturates 9g • carbs 61g • sugars 36g • fibre 20g •protein 23g • salt 3.5g