Minty roast veg & hummus salad

Minty roast veg & hummus salad

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(26 ratings)

Prep: 15 mins Cook: 40 mins


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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  • 4 parsnips, peeled and cut into wedges



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

  • 4 carrots, cut into wedges



    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



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

  • 2 tbsp clear honey
  • 200g pot hummus
    Hummus in a pot


    hoom-iss, hum-iss

    Hummus or houmous is a staple of Middle Eastern diets. It's a purée of cooked chickpeas,…

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



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

  • 200g block Greek-style salad cheese or feta



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


  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 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.

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Comments, questions and tips

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dorothyr's picture
17th Sep, 2018
Absolutely loved this recipe; used the leftovers with my roast chicken the next day. An absolute favourite!
22nd Jun, 2018
Very tasty but maybe it's my definition of 'chunks' which is wrong. I cut the parsnips and carrots into chunks and they took far longer than 30 minutes to roast. Looking at the image above, the vegetables have been cut length-ways - small detail, but would have made a big difference to the outcome of my 'roast vegetables'.
7th Jan, 2017
Sounds a bit odd but tastes great!
29th Jul, 2015
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.
17th Apr, 2015
Love this and great for leftovers
9th Apr, 2015
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.
20th Feb, 2015
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!
20th Oct, 2014
Tried this tonight and it was delicious
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