TODAY’S RECIPE: Minty roast veg and hummus salad

INSPIRED by a Greek classic. Serves: 4. Ingredients

4 parsnips, peeled and cut into wedges

4 carrots, in wedges

2 tsp cumin seeds

400g can chickpeas

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 mint, leaves picked

200g feta, cubed

Method

1 Heat oven to 200c/180c fan/gas 6. Toss parsnips, carrots, cumin and drained chickpeas with oil and seasoning in a large roasting tin. Roast for 30 minutes, tossing halfway through.

2 Add beetroot to tin and drizzle over honey, then return to oven for ten minutes. Spread hummus thinly over a large platter or divide between four plates. When veg is ready, drizzle with vinegar and toss in the tin. Tip roasted veg on top of hummus, scatter over mint and feta cheese, and drizzle with any juices from the tin.

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