Name: Roasted root & chickpea salad
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: 4 carrots , peeled and cut into rough chunks -; 1 celeriac , peeled and cut into rough chunks -; 1 butternut squash , peeled and cut into rough chunks -; 1 tbsp smoked paprika -; 1 tbsp ground cumin -; 1 tsp cinnamon -; 1 tsp turmeric -; 4 tbsp olive oil -; 4 raw beetroot , peeled and cut into rough chunks -; 2 x 400g cans chickpeas , drained and rinsed -; 1 small red onion , thinly sliced -; 2 tbsp red wine vinegar (check the label if you’re vegan) -; pinch of sugar -; 1 small pack coriander , roughly chopped -; 1 small pack mint , roughly chopped -; 50g almonds , toasted and roughly chopped -

Ingredients for - Roasted root & chickpea salad

1. 4 carrots , peeled and cut into rough chunks

2. 1 celeriac , peeled and cut into rough chunks

3. 1 butternut squash , peeled and cut into rough chunks

4. 1 tbsp smoked paprika

5. 1 tbsp ground cumin

6. 1 tsp cinnamon

7. 1 tsp turmeric

8. 4 tbsp olive oil

9. 4 raw beetroot , peeled and cut into rough chunks

10. 2 x 400g cans chickpeas , drained and rinsed

11. 1 small red onion , thinly sliced

12. 2 tbsp red wine vinegar (check the label if you’re vegan)

13. pinch of sugar

14. 1 small pack coriander , roughly chopped

15. 1 small pack mint , roughly chopped

16. 50g almonds , toasted and roughly chopped

How to cook deliciously - Roasted root & chickpea salad

1 . Stage

Heat oven to 220C/200C fan/gas 7. Put the carrots, celeriac and squash in a large bowl. Sprinkle over ¾ of the spices and ¾ of the oil. Toss to combine and season. Transfer to two large roasting trays. Add the beetroot to the same bowl, and toss in the remaining oil, spices and some seasoning, then divide between the roasting trays (coating the beetroot separately will stop everything turning purple). Roast the veg for 45 mins or until tender, tossing halfway. Add the chickpeas to the tray, stir, then return to the oven for 5 mins.

2 . Stage

Meanwhile, mix the onion with the vinegar, sugar and some seasoning. Set aside to pickle.

3 . Stage

Transfer the roasted vegetables to a sharing platter, stir through the pickled onions and their vinegar, the herbs and almonds, and serve.