Minty Roast Vegetables & Hummus Salad Recipe

Introduction

This Minty Roast Veg & Hummus Salad is a vibrant and hearty dish that combines sweet roasted vegetables with creamy hummus and tangy cheese. It’s perfect for a light lunch or a colorful dinner that’s both satisfying and nutritious.

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

Instructions

1. Step 1: Heat the oven to 200°C (180°C fan/gas 6). In a large roasting tin, toss the parsnips, carrots, cumin seeds, and chickpeas with the vegetable oil and a pinch of seasoning.
2. Step 2: Roast the mixture for 30 minutes, turning halfway through to ensure even cooking.
3. Step 3: Add the beetroot to the roasting tin, drizzle the honey over the vegetables, then return the tin to the oven for an additional 10 minutes.
4. Step 4: While the vegetables finish roasting, spread the hummus thinly over a large serving platter or divide it among four dinner plates.
5. Step 5: Remove the vegetables from the oven, drizzle with white wine vinegar, and toss gently in the tin to combine the flavors.
6. Step 6: Spoon the roasted vegetables and chickpeas on top of the hummus. Scatter the mint leaves and crumble the cheese over the salad.
7. Step 7: Drizzle any remaining juices from the roasting tin over the salad and serve immediately.

Tips & Variations

• For extra warmth, add a pinch of chili flakes with the cumin seeds before roasting.
• Swap the parsnips and carrots for sweet potatoes or butternut squash for a different flavor profile.
• Use flavored or roasted garlic hummus to boost the salad’s richness.
• Fresh parsley or coriander can replace mint if preferred.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm the roasted vegetables gently in the oven or microwave, then serve over fresh hummus to keep it creamy. Avoid reheating the hummus directly to maintain its texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beetroot instead of fresh cooked beetroot?

Yes, canned beetroot works well as long as it is not pickled or in vinegar. Drain and rinse it before adding to the dish to avoid extra acidity.

Is this salad suitable for vegans?

To make this salad vegan, simply omit the cheese or use a plant-based feta alternative.