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. 

LISTEN ABOVE

<h2>Throw-out roasted vegetable salad</h2>
Prep time: 10 minutes&nbsp;
Cooking time: 20 minutes&nbsp;
6 parsnips, carrots, courgette or buttercup &amp; cut into long wedges&nbsp;
2 tbsp cooking oil&nbsp;
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.&nbsp;
Once the veggies are cooked and whilst they are still hot, toss through the chickpea salsa, garnish and serve.&nbsp;
Spiced salt:
1/2 tsp smoked paprika powder&nbsp;
1 tsp sea salt&nbsp;
Warm chickpea salsa:
1x 330 ml can chickpeas, washed, rinsed and dried&nbsp;
2 tomatoes, finely diced&nbsp;
½ cup parsley, roughly chopped (reserve some for garnish)&nbsp;
3 cloves garlic, crushed&nbsp;
5 tbsp sunflower oil&nbsp;
1 lemon, juiced &amp; zested&nbsp;
Salt and pepper&nbsp;
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.&nbsp;
LISTEN ABOVE

News, opinion, analysis, lifestyle and entertainment – we’ve got your Sunday morning listening covered with The Sunday Session with Francesca Rudkin on Newstalk ZB.

The Sunday Session with Francesca Rudkin

Mike van de Elzen: Throw-out roasted vegetable salad

https://api.omny.fm/orgs/7784f840-c291-422a-924b-ad9000bbad71/clips/2b9f0dda-745a-4f7e-904b-b36501822b7b/transcript