MINTY ROAST VEG & HUMMUS SALAD

Minty roast veg & hummus salad image

Combine roasted vegetables with chickpeas and feta cheese in this Greek-inspired salad which provides an impressive 4 of your 5-a-day

Provided by Cassie Best

Time 55m

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 611 calories, Fat 26 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 36 grams sugar, Fiber 20 grams fiber, Protein 23 grams protein, Sodium 3.5 milligram of sodium