Here’s something to do with leftover roast vegetables from all those Christmas and New Year meals. Or something to have as a light and simple starter before the main event. Or a nice sharing plate for New Year’s day… I guess what I’m saying is this is a great plate of food whatever the excuse as it brightens up heavy root vegetables and makes them something fresh for a cold winter day.
In this video I’ve made a pretty big portion for our lunch. It’s comprised of 4 carrots, 2 parsnips and 2 onions roasted in a little olive oil at 200 until browning on the edges and cooked through. I’ve then used ¼ cup of hummus per person (caramelised onion for Leo and jalapeño for myself) topped with sesame seeds, pumpkin seeds, hemp seeds and flax; a drizzle of olive oil and some smoked sea salt flakes with a wedge of lemon on the side.