Minty Roast Veg & Hummus Salad Recipe

Introduction

This minty roast vegetable and hummus salad is a vibrant, flavorful dish perfect for a light lunch or a colorful side. Roasted parsnips, carrots, beetroot, and chickpeas are combined with fresh mint and creamy feta to create a delicious and wholesome meal.

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 mark 6. In a large roasting tin, toss the parsnips, carrots, cumin seeds, and chickpeas with the vegetable oil and some seasoning.
2. Step 2: Roast the vegetables for 30 minutes, turning halfway through to ensure even cooking.
3. Step 3: Add the beetroot to the roasting tin and drizzle over the honey. Return the tin to the oven and cook for an additional 10 minutes.
4. Step 4: Spread the hummus thinly over a large platter or divide it evenly between four plates.
5. Step 5: When the vegetables are roasted, drizzle the white wine vinegar over them and toss gently to combine.
6. Step 6: Spoon the roasted vegetables over the hummus, scatter the mint leaves and crumbled feta on top, then drizzle with any juices from the roasting tin before serving.

Tips & Variations

• For a nutty twist, sprinkle toasted pine nuts or walnuts on top before serving.
• Swap out feta for goat cheese for a different creamy flavor.
• Add a pinch of smoked paprika to the roasting veg for a smoky depth.
• If you prefer a vegan option, use a dairy-free feta alternative or omit the cheese altogether.

Storage

Store leftover salad components separately in airtight containers in the fridge for up to 3 days. Reheat the roasted vegetables gently in the oven or microwave before assembling with fresh hummus, mint, and cheese to maintain the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh beetroot instead of cooked beetroot?

Yes, but fresh beetroot will need to be roasted longer until tender before adding to the salad. Alternatively, boil or steam fresh beetroot until soft, then peel and cut into wedges.

Is this salad suitable for meal prep?

Absolutely. Keep the roasted vegetables, hummus, and toppings stored separately and combine just before eating to preserve freshness and prevent sogginess.

Minty Roast Veg & Hummus Salad Recipe

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★★★★★

4.7 from 68 reviews

A vibrant and wholesome Minty Roast Veg & Hummus Salad featuring roasted parsnips, carrots, chickpeas, and beetroot, tossed with aromatic spices and fresh mint, served on a bed of creamy hummus and topped with tangy feta cheese. Perfect as a nutritious, flavorful main or side dish.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Roasted Vegetables

• 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

Salad & Garnish

• 200g pot houmous
• 2 tbsp white wine vinegar
• small bunch mint, leaves picked
• 200g block Greek-style salad cheese or feta

Instructions

1. Preheat and Prepare Vegetables: Heat the oven to 200°C (180°C fan) or gas mark 6. In a large roasting tin, toss together the parsnip wedges, carrot wedges, cumin seeds, drained chickpeas, vegetable oil, and season with salt and pepper to taste.
2. Roast the Vegetables: Place the roasting tin in the oven and cook for 30 minutes, tossing the vegetables halfway through to ensure even roasting.
3. Add Beetroot and Honey: After 30 minutes, add the drained, wedged cooked beetroot to the roasting tin. Drizzle the honey over the vegetables, then return the tin to the oven and roast for an additional 10 minutes.
4. Prepare the Serving Base: While the vegetables finish roasting, spread the hummus thinly over a large serving platter or divide it evenly among four dinner plates to create a creamy base for the salad.
5. Toss and Dress the Vegetables: Once the vegetables are done roasting, remove the tin from the oven. Drizzle the white wine vinegar over the roasted vegetables and toss everything together in the tin to combine the flavors.
6. Assemble the Salad: Spoon the roasted vegetable mixture over the hummus on your platter or plates. Scatter fresh mint leaves and crumble the Greek-style salad cheese or feta over the top.
7. Serve: Drizzle any juices remaining in the roasting tin over the salad for extra flavor and serve immediately.

Notes

• You can substitute the parsnips or carrots with other root vegetables like sweet potatoes or turnips for variation.
• If you prefer vegan, swap honey with maple syrup and use vegan cheese or omit cheese altogether.
• For a spicier flavor, sprinkle some chili flakes along with cumin seeds before roasting.
• This salad can be served warm or at room temperature, making it versatile for different occasions.
• To make ahead, roast vegetables in advance and assemble just before serving to keep hummus fresh.

Keywords: minty roast vegetable salad, hummus salad, roasted parsnips, roasted carrots, chickpea salad, roasted beetroot salad, vegetarian Mediterranean salad, cumin seed roasted vegetables, healthy roasted salad