Roasted Carrot Hummus Salad
INGREDIENTS
- 600g rainbow carrots, halved
- 4 tbsp olive oil
- 1 tsp ground cumin
- 300g hummus
- 40g mixed seeds (pumpkin, sunflower, sesame)
- 40g fresh dill and parsley
- 1 lemon
NUTRITION
Per serving
320
Calories
11g
Protein
36g
Carbs
15g
Fats
METHOD
1
Spice the carrots
Toss carrots with three tablespoons of oil, cumin and salt.
2
Roast
Roast at 220C for thirty minutes, turning halfway, until tender and charred.
3
Toast the seeds
Toast seeds dry in a small pan for two minutes until they pop.
4
Plate
Spread hummus across a plate, lay carrots on top, scatter seeds and herbs, squeeze lemon over.
VEG.ARMY TIP
Use shop-bought hummus and dress it up — saves twenty minutes and tastes just as bright.
