BUDGET MIDWEEK IDEAS
Minty roast veg & hummus salad
■ Serves 4 ■ Prep 15 mins ■ Cook 40 mins
VEGETARIAN
4 parsnips, peeled and cut into wedges
4 carrots, cut into wedges
2 tsp cumin seeds
400g can chickpeas, drained and rinsed
2 tbsp vegetable oil
500g pack cooked beetroot (not in vinegar), drained and cut into wedges
2 tbsp honey
200g pack hummus
2 tbsp white wine vinegar small bunch of mint, leaves picked
200g block Greek-style salad cheese or feta
1 Heat the oven to 200C/180C fan/gas 6. Toss the parsnips, carrots, cumin seeds and chickpeas with the oil and some seasoning in a large roasting tin. Cook for 30 mins, tossing halfway through.
2 Add the beetroot to the tin and drizzle over the honey, then roast for a further 10 mins.
3 Spread the hummus over a large platter. When the veg is ready, drizzle with the vinegar and toss together. Tip the veg and tin juices on top of the hummus. Scatter over the mint and cheese, then serve. Goes well with bread or these scones, see below.
PER SERVING 611 kcals, fat 26g, saturates 9g, carbs 61g, sugars 36g, fibre 20g, protein 23g, salt 3.5g
TRY THESE INSTEAD OF BREAD
FETA & SPINACH SCONES
■ Heat the oven to 180C/160C fan/gas 4, Add and a large pinch of salt to a bowl. In another bowl, combine and a , roughly chopped. Stir into the flour to form a soft dough and shape into a round. Brush with . Bake for 40-45 mins. Serves 4-8.
