Roasted Roots & Herb Houmous

4 Mar

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.

- 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
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.
- Rich in fibre from carrots, radishes and chickpeas
- Carrots are naturally rich in beta-carotene and antioxidants, nutrients often linked with skin and overall vitality.
- Chickpeas and tahini add plant-based protein.
- Olive oil and tahini contribute natural fats that help carry flavour and richness, while supporting the absorption of fat-soluble nutrients found in vegetables.
- Radishes add plant compounds found in brassica vegetables, keeping the dish bright and refreshing.