Minty roast veg & hummus salad

• parsnips↗4

  peeled and cut into wedges

• carrots↗4

  cut into wedges

• cumin seeds↗2 tsp tsp
• can chickpeas↗400g g

  drained

• vegetable oil↗2 tbsp tbsp
• pack cooked beetroot↗500g g

  (not in vinegar), drained and cut into wedges

• clear honey↗2 tbsp tbsp
• pot hummus200g g
• white wine vinegar↗2 tbsp tbsp
• small bunch mint↗

  leaves picked

• block Greek-style salad cheese or feta↗200g g

Step-by-step instructions

1. 1

   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.

2. 2

   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.