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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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