Hummus bowl with chipotle havarti & herb salad

30 Min
pretty easy
4 People
Rating starstarstarstarstar
Garlic hummus with cumin roasted vegetables, garnished with a lemon herb salad and finished with a sprinkle of toasted seeds.
1. Set oven to 220ºC. Trim carrots and wedge beetroots. Toss on a lined oven tray with 1/2 tbsp cumin, 1 tbsp oil, salt and pepper (see notes). Roast in oven for 20-25 minutes until tender.

2. Zest the lemon and set aside. Blend drained chickpeas with 1/2 lemon juice, 1 small crushed garlic clove, 2 tbsp olive oil and 1/4 cup water. Season to taste with salt and pepper. Set aside.

3. Whisk together reserved lemon zest with remaining lemon juice, 1 tbsp vinegar, 1/2 tsp paprika and 1/4 cup olive oil in a large bowl. Season with salt and pepper.

4. Roughly chop parsley and mint. Deseed and slice cucumber. Dice nut cheese. Add to bowl along with spinach and toss to dress. Set aside.

5. Heat a frypan over medium-high heat. Add seed mix and toast for 3-4 minutes until golden.

6. Spread hummus over plates. Top with roast vegetables and salad. Spoon over extra dressing and sprinkle over toasted seeds.

Keep beetroot and carrots separate on the tray to avoid staining.
Dutch carrots, 1 bunch
Beetroots, 3
Lemon, 1
Chickpeas, 2 x 400g
Parsley, 1 packet
Mint, 1/2 bunch *
Continental cucumber, 1/2 *
Nut havarti cheese, 1 packet
Baby spinach, 1/2 bag (100g) *
Seed mix, 1 packet (40g)

Oil (for cooking + olive), salt, pepper, ground paprika, ground cumin, garlic (1 clove), red wine vinegar