Minty roast veg & houmous salad

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

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...

  • Yield: Serves 4
  • Cooking time: 40 Min
  • Rating: 5/5
  • Publisher: Bbcgoodfood.com

Ingredients

  • 4 parsnips Parsnip par-snip The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just… , peeled and cut into wedges
  • 4 carrots Carrot ka-rotThe carrot, with its distinctive bright orange colour, is one of the most versatile root… , cut into wedges
  • 2 tsp cumin seeds
  • 400g can chickpeas, drained
  • 2 tbsp vegetable oil
  • 500g pack cooked beetroot Beetroot beat-rootA favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a… (not in vinegar), drained and cut into wedges
  • 2 tbsp clear honey
  • 200g pot houmous
  • 2 tbsp white wine vinegar
  • small bunch mint Mint mi-ntThere are several types of mint, each with its own subtle difference in flavour and appearance.… , leaves picked
  • 200g block Greek-style salad cheese or feta Feta feh-tahA creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…

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