7-a-day recipe for 4 people, takes only 40 mins; recipe has parsnip, carrot, cumin seed, chickpea, vegetable oil, beetroot, clear honey, hummus, white wine vinegar, mint and feta.
Minty roast veg & hummus salad
Course: 7-a-day
Servings
4
servings
Prep time
15 mins
Ingredients
- Vegetable Oil: 2 tbsp vegetable oil
- Carrot: 4 carrots, cut into wedges
- Chickpea: 400g can chickpeas, drained
- Mint: small bunch mint, leaves picked
- Beetroot: 500g pack cooked beetroot (not in vinegar), drained and cut into wedges
- White Wine Vinegar: 2 tbsp white wine vinegar
- Hummus: 200g pot hummus
- Feta: 200g block Greek-style salad cheese or feta
- Cumin Seed: 2 tsp cumin seeds
- Parsnip: 4 parsnips, peeled and cut into wedges
- Clear Honey: 2 tbsp clear honey
Directions
- 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.
- 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.
