Description

A vibrant and flavorful Minty Roast Vegetable & Hummus Salad featuring roasted parsnips, carrots, cumin-spiced chickpeas, and sweet beetroot, served over smooth hummus and topped with fresh mint and crumbled Greek-style cheese. Perfect as a wholesome vegetarian main or side dish.

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 & Garnishes

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

Instructions

Preheat Oven: Heat the oven to 200C/180C fan/gas mark 6 to prepare for roasting the vegetables.
Toss Root Vegetables and Chickpeas: In a large roasting tin, combine the parsnip wedges, carrot wedges, cumin seeds, and drained chickpeas. Drizzle with the vegetable oil and season with salt and pepper. Toss well to coat evenly.
Roast Initial Vegetables: Place the roasting tin in the oven and cook for 30 minutes, turning or tossing halfway through cooking to ensure even roasting and browning.
Add Beetroot and Honey: After 30 minutes, add the drained, cut beetroot to the roasting tin and drizzle the honey over the vegetables. Return the tin to the oven and roast for an additional 10 minutes to allow flavors to meld and beetroot to heat through.
Prepare the Base: Meanwhile, 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 Roasted Vegetables with Vinegar: Once the vegetables are roasted, remove the tin from the oven, drizzle with white wine vinegar, and gently toss everything together directly in the tin to coat the vegetables with the tangy vinegar.
Assemble the Salad: Spoon the warm roasted vegetable and chickpea mixture over the hummus on the serving platter or plates. Scatter the fresh mint leaves and crumble the Greek-style salad cheese or feta evenly over the top.
Finish and Serve: Drizzle over any remaining juices from the roasting tin for extra flavor, then serve immediately while warm.

Notes

Use cooked beetroot that is not preserved in vinegar for the best flavor balance.
Adjust the honey amount to taste if you prefer a less sweet finish.
For a vegan version, replace the Greek-style salad cheese with a plant-based alternative or omit it entirely.
Serves well as a light main meal or as part of a larger spread of salads and dips.
Mint leaves add fresh brightness, so use fresh rather than dried mint.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Salad
Method: Roasting
Cuisine: Mediterranean

Keywords: roast vegetable salad, hummus salad, roasted parsnips, cumin chickpeas, beetroot salad, vegetarian salad, mint salad, Greek feta salad