Name: Roast Veg & Minty Hummus Salad
Prep time: 15 min
Cook time: 40 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 4 parsnips (peeked and cut into wedges); 4 carrots (cut into wedges); 2 tsp cumin seeds; 1 can chickpeas (approx. 400 gr, drained); 2 tbsp olive oil; 1 can beets (drained, sliced or wedges); 2 tbsp honey; 1 hummus container (small, approx. 200 gr); 1 mint bunch (small, leaves only); 200 gr crumbled reduced-fat feta cheese

Roast Veg & Minty Hummus Salad

CourseMain Dish
CuisineVegetarian

Servings	Prep Time
4servings	15minutes

Cook Time

40minutes

Servings	Prep Time
4servings	15minutes

Cook Time

40minutes

Ingredients

4 parsnipspeeked and cut into wedges
4 carrotscut into wedges
2tsp cumin seeds
1can chickpeasapprox. 400 gr, drained
2tbsp olive oil
1can beetsdrained, sliced or wedges
2tbsp honey
1 hummus containersmall, approx. 200 gr
1 mint bunchsmall, leaves only
200gr crumbled reduced-fat feta cheese

Instructions

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 houmous 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 houmous, scatter over the mint and cheese, drizzle with any juices from the tin and serve.

Recipe Notes

411 Calories