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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