TODAY’S RECIPE: Minty roast veg & hummus salad

GREEK-inspired dish. Serves: 4.

Ingredients

4 parsnips, in wedges

4 carrots, in wedges

2 tsp cumin seeds

400g can chickpeas, drained

2 tbsp vegetable oil

500g pack cooked beetroot (not in vinegar), in wedges

2 tbsp clear honey

200g pot hummus

2 tbsp white wine vinegar

Small bunch mint, leaves picked

200g feta

Method

1 Heat oven to 200c/180c fan/gas 6. Toss the parsnips, carrots, cumin seeds and chickpeas in the oil in a large roasting tin. Season. Cook for 30 minutes, tossing halfway through.

2 Add beetroot and drizzle over honey, then return to oven for ten minutes. Spread hummus thinly over a large platter. When veg is ready, drizzle with vinegar and toss together in the tin. Tip roasted veg over hummus, scatter with mint and feta, and drizzle over any roasting tin juices.