Roasted root & chickpea salad

• carrots↗4

  peeled and cut into rough chunks

• celeriac↗1

  peeled and cut into rough chunks

• butternut squash↗1

  peeled and cut into rough chunks

• smoked paprika↗1 tbsp tbsp
• ground cumin↗1 tbsp tbsp
• cinnamon↗1 tsp tsp
• turmeric↗1 tsp tsp
• olive oil↗4 tbsp tbsp
• raw beetroot↗4

  peeled and cut into rough chunks

• chickpeas↗2 x 400g cans

  2 x 400g cans, drained and rinsed

• small red onion↗1

  thinly sliced

• red wine vinegar↗2 tbsp tbsp

  (check the label if you’re vegan)

• sugar↗pinch of pinch of
• coriander1 small pack

  roughly chopped

• mint↗1 small pack

  roughly chopped

• almonds↗50g

  toasted and roughly chopped

Step-by-step instructions

1. 1

   Heat oven to 220C/200C fan/gas 7. Put the carrots, celeriac and squash in a large bowl. Sprinkle over ¾ of the spices and ¾ of the oil. Toss to combine and season. Transfer to two large roasting trays. Add the beetroot to the same bowl, and toss in the remaining oil, spices and some seasoning, then divide between the roasting trays (coating the beetroot separately will stop everything turning purple). Roast the veg for 45 mins or until tender, tossing halfway. Add the chickpeas to the tray, stir, then return to the oven for 5 mins.

2. 2

   Meanwhile, mix the onion with the vinegar, sugar and some seasoning. Set aside to pickle.

3. 3

   Transfer the roasted vegetables to a sharing platter, stir through the pickled onions and their vinegar, the herbs and almonds, and serve.