Mike van de Elzen: Throw-out roasted vegetable salad

The Sunday Session with Francesca Rudkin

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8d ago 3:52

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Throw-out roasted vegetable salad

Prep time: 10 minutes

Cooking time: 20 minutes

6 parsnips, carrots, courgette or buttercup & cut into long wedges

2 tbsp cooking oil

Heat oven to 180 degrees. Place the vegetables into a large bowl and toss through oil and spiced salt. Then into a roasting tray ensuring all the veggies are single layer. Bake for 20 minutes before tossing and cooking for a further 5 minutes while you make the chickpea salsa.

Once the veggies are cooked and whilst they are still hot, toss through the chickpea salsa, garnish and serve.

Spiced salt:

1/2 tsp smoked paprika powder

1 tsp sea salt

Warm chickpea salsa:

1x 330 ml can chickpeas, washed, rinsed and dried

2 tomatoes, finely diced

½ cup parsley, roughly chopped (reserve some for garnish)

3 cloves garlic, crushed

5 tbsp sunflower oil

1 lemon, juiced & zested

Salt and pepper

Heat a frypan and add a touch of oil, quickly sauté chickpeas until they are golden and crunchy. Place into a bowl and combine all the rest of the ingredients and mix well.

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