Minty roast veg & houmous salad

Minty roast veg & houmous salad

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(12 ratings)

Prep: 15 mins Cook: 40 mins

Easy

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

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal611
  • fat26g
  • saturates9g
  • carbs61g
  • sugars36g
  • fibre20g
  • protein23g
  • salt3.5g
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Ingredients

  • 4 parsnips, peeled and cut into wedges
    Parsnip

    Parsnip

    par-snip

    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 4 carrots, cut into wedges
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 tsp cumin seeds
  • 400g can chickpeas, drained
  • 2 tbsp vegetable oil
  • 500g pack cooked beetroot (not in vinegar), drained and cut into wedges
    Beetroot

    Beetroot

    beat-root

    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • 2 tbsp clear honey
  • 200g pot houmous
    Houmous in a pot

    Houmous

    hoom-iss, hum-iss

    A staple of Middle Eastern diets, this is a purée of cooked chickpeas, flavoured with tahini (a…

  • 2 tbsp white wine vinegar
  • small bunch mint, leaves picked
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

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

    Feta

    feh-tah

    A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…

Method

  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. 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.

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Comments, questions and tips

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weasyweasel
7th Jan, 2017
5.05
Sounds a bit odd but tastes great!
MrsLemons
29th Jul, 2015
5.05
This recipe makes a delicious, healthy dinner! We added finely sliced red onion to the mix when the beets went into the oven, and topped it all with fresh baby spinach. So yummy! My family loved it.
squigette
17th Apr, 2015
5.05
Love this and great for leftovers
emmarussell
9th Apr, 2015
5.05
Really wasn't sure how this was going to turn out, but its lovely! I cooked all the veg and then separated into 4 pots for work. Each day I reheat the veg and then add the houmous and feta. Really yummy, lots of veg intake, and something different for work.
samisweetheart12
20th Feb, 2015
5.05
Just made this and it's absolutely delicious! I forgot the mint (idiot!) But went ahead anyway, the flavours of the veg and cumin with the honey and vinegar are enough without it! I added some spinach on top of the houmous and it went perfectly! A really easy dish to throw together and really really tasty!
Zoeryder
20th Oct, 2014
5.05
Tried this tonight and it was delicious
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