Roasted root & chickpea salad - Good Food Middle East

Ingredients

• 4 carrots, peeled and cut into rough chunks
• 1 celeriac, peeled and cut into rough chunks
• 1 butternut squash, peeled and cut into rough chunks
• 1 tbsp smoked paprika
• 1 tbsp ground cumin
• 1 tsp cinnamon
• 1 tsp turmeric
• 4 tbsp cold pressed rapeseed oil
• 4 raw beetroot, peeled and cut into rough chunks
• 2 x 400g cans chickpeas, drained and rinsed
• 1 small red onion, thinly sliced
• 2 tbsp red wine vinegar(check the label if you’re vegan)
• pinch of sugar
• 1 small pack coriander, roughly chopped
• 1 small pack mint, roughly chopped
• 50g almonds, toasted and roughly chopped