Minty roast veg hummus salad
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 hummus
- 2 tbsp white wine vinegar
- small bunch mint, leaves picked
- 200g block Greek-style salad cheese or feta
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