Roasted Roots & Herb Houmous

2 portions - 30 mins

A plant-forward plate of roast carrots served over a smooth, herby houmous topped with thinly sliced radish. Perfect for lunch or dinner.

• Ingredients

  • 3 large carrots or 6 small ones (large carrots sliced in half, small carrots kept whole)

  • 1 tsp dried thyme

  • 2 radishes, thinly cut

  • Salt and pepper

  Herb houmous

  • 1 tin chickpeas

  • 3 tbsp olive oil

  • 3 tbsp tahini

  • 1 lemon

  • 1 garlic clove, pressed

  • Small handful of coriander

  • Salt and pepper

• Method

  STEP 1.
  Preheat the oven to 200°C (400°F) .
  Toss the carrots with olive oil, thyme, salt and pepper.
  Roast for 20–25 minutes until caramelised and tender.

  STEP 2.
  Add all the ingredients for the Herb Houmous into a blender and blend.
  Add more oil or lemon juice if you prefer it looser.

  STEP 3.
  Add the houmous to each plate and
  top with the roasted carrots, the radish slices and finish with a drizzle of the olive oil and fresh coriander to garnish.

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