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Minty Roast Veg and Hummus Salad

Whether presented on a single large platter as a ‘sharing plate’ or set out on the table in individual servings for a cosy supper, this dish is sure to be a hit! Roasting the vegetables deepens their sweetly savoury flavors, which in turn play beautifully against the salty feta and fresh mint. We find that, with pita bread offered alongside for scooping up the last of the hummus, the plate is invariably scraped clean, bite after delicious bite disappearing in a trice!

If you can’t find pre-packaged cooked beetroot, check the salad bar at your market — then just double-check that the beets on offer there aren’t pickled, but rather roasted or steamed.

Minty Roast Veg and Hummus Salad

4 parsnips, peeled and cut into wedges
4 carrots, peeled and cut into wedges
2 tsp. cumin seeds
14 oz. can chickpeas (garbanzo beans), rinsed and drained
2 tbs. canola oil
1 lb. cooked beetroot (not in vinegar), cut into bite-sized pieces
2 tbs. honey
8 oz. hummus
2 tbs. white wine vinegar
small bunch mint, leaves picked
8 oz. block feta cheese

Heat the oven to 400°F. Toss the parsnips, carrots, cumin seeds, and chickpeas with the oil and some salt and freshly ground black pepper in a large roasting tin. Cook for 30 minutes, tossing halfway through cooking.

Add the beetroot to the tin and drizzle over the honey, then return to the oven for 10 minutes. 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 chunks of the feta, drizzle with any juices from the tin and serve.

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