Get 4 of your 5+ a day in one hit with this colourful roasted vege bowl. Sticky roasted vegetables meet earthy chickpeas and creamy feta in this yummy Greek-inspired recipe.
What you need
6 parsnips, peeled & cut into wedges
6 carrots, cut into wedges
3 tsp cumin seeds
400g can chickpeas, drained
4 Tbsp olive oil
6-8 whole baby beetroots, trimmed
2 Tbsp runny honey
200g pot garlic hummus
Juice of 1 lemon
Small bunch basil, leaves picked
200g block Mainland Feta
Sea salt & pepper
Here's how it's done
Heat oven to 180˚C fanbake. In a medium ovenproof pan toss the parsnips, carrots, 2 teaspoons cumin seeds and chickpeas with 3 tablespoons oil and some seasoning.
To avoid staining the vegetables with beetroot juice, place the beetroots in a separate ovenproof pan. Drizzle over a tablespoon of olive oil combined with the honey, and sprinkle over a teaspoon of cumin seeds. Season to taste.
Cook the vegetables for 30 minutes, tossing halfway through.
To serve, spread the hummus thinly over a large platter, or divide between 4 plates. Place the roasted vegetables on top of the hummus and squeeze over the lemon juice. Scatter over the basil and feta, and drizzle with any juices from the pan.
Serve in café-style bowls to show off the stunning colours, with a slice of crusty sourdough or Turkish bread on the side.