Minty Roast Veg & Hummus Salad Recipe
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.
- 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
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
- 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.
- Roast the Vegetables: Place the roasting tin in the oven and cook for 30 minutes, tossing the vegetables halfway through to ensure even roasting.
- 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.
- 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.
- 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.
- 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.
- 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
