Minty roast veg & hummus salad - Good Food Middle East

Ingredients

• 4 parsnips, peeled and cut into wedges
• 4 carrots, cut into wedges
• 2 tsp cumin seeds
• 400g can chickpeas, drained
• 2 tbsp vegetable oil
• 500g pack cooked beetroot (not in vinegar), drained and cut into wedges
• 2 tbsp clear honey
• 200g pot houmous
• 2 tbsp white wine vinegar
• small bunch mint, leaves picked
• 200g block Greek-style salad cheese or feta