Minty roast veg & hummus salad

30-60 minutes 4 of 5-a-day 4 servings 800 kcal or less autumn autumn salad recipe budget budget recipes calcium fibre folate houmous hummus iron roasted root vegetables

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Source

Ingredients

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 clear honey

200g pot hummus

2 tbsp white wine vinegar

small bunch mint , leaves picked

200g block Greek-style salad cheese or feta

Method

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.