Minty roast veg & hummus salad - Good Food Middle East
Combine roasted vegetables with chickpeas and feta cheese in this Greek-inspired salad which provides an impressive 4 of your 5-a-day
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Cooking tools:
- Roasting pan
- Oven
- Chef's knife
- Cutting board
- Peeler
- Can opener
- Measuring spoon
- Colander
- Spoon
- Spatula
- Tongs
- Serving platter
- Plate
- Serving bowl
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
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