Roast vegetables, hummus and fresh herbs
Roast vegetables, hummus and fresh herbs
Main Preparation 25 minutes
Service 4 people
Difficulty 3/10
Ingredients
- 1 bunch rainbow radishes
- 1 bunch red radishes
- 1 bunch rainbow carrots
- 3 tbsp honey
- Olive oil
- 400g tin/jar chickpeas
- Juice of half a lemon
- 2 tbsp tahini
- 2 garlic cloves
- Fresh herbs
- Salt and pepper
Preparation
- Preheat the oven to 180 C/350 F/gas 4. Remove the radish and carrot tops, leaving 1cm/⅓in of stem. Wash and dry the vegetables, halve them and place them in an oven dish. Drizzle with honey and olive oil, season with salt and pepper and roast for 35 mins.
- To make the hummus, drain the chickpeas, retaining a small glass of liquid. Place them in the bowl of a blender and add a drizzle of olive oil, the lemon juice, the tahini, the peeled garlic cloves, salt and pepper. Blend until smooth, adding some of the liquid to adjust the consistency if necessary.
- Serve the hummus on plates, spreading it with the back of a spoon, then add the roasted vegetables, sprinkle with chopped fresh herbs and drizzle with olive oil.
The Chef's twist
And another way to cut waste…
Wash the vegetable tops, place in a pan and cover with cold water. Heat to simmering, then lower the heat and simmer gently for 30 mins. Add a few juniper berries or other spices 5 mins before the end. Strain the stock and season with a pinch of salt. Drink the warm stock as a prelude to your meal.