4 parsnips, peeled and cut into wedges
4 carrots, cut into wedges
2 tsp cumin seeds
400 g can chickpeas, drained
2 tbsp vegetable oil
500 g cooked whole beetroots, drained, cut into wedges
2 tbsp clear honey
200 g hummus
2 tbsp white wine vinegar
1 small bunch mint, leaves picked
200 g block Greek-style feta cheese
- Heat oven to 200C/180C fan. Toss the parsnips, carrots, cumin seeds and chickpeas with the oil and some seasoning in a large roasting tin. Cook for 30 mins, tossing halfway through cooking.
- Add the beetroot to the tin and drizzle over the honey, then return to the oven for 10 mins. Spread the hummus thinly over a large platter, or divide between 4 dinner plates. When the veg is ready, drizzle with the vinegar and toss together in the tin. Tip the roasted vegetables on top of the hummus, scatter over the mint and cheese, drizzle with any juices from the tin and serve.