Roasted Root and Chickpea Salad

'A nice easy to make simple autumn recipe adapted from BBC Good Food'

Ingredients:

4 carrots, peeled and cut into rough chunks

1 celeriac, peeled and cut into rough chunks

1 butternut squash, peeled and cut into rough chunks

1 tbsp smoked paprika

1 tbsp ground cumin

1 tsp cinnamon

1 tsp turmeric

4 tbsp olive oil

4 raw beetroot, peeled and cut into rough chunks 2 x 400g

cans chickpeas or butter beans, drained and rinsed

1 small red onion, thinly sliced

Method:

Heat oven to 220C/200C fan/gas 7

Place the carrots, celeriac and squash in a large bowl

Sprinkle over ¾ of the spices and ¾ of the oil

Toss to combine and season then transfer to two large roasting trays

Add the beetroot to the same bowl, and toss in the remaining oil, spices and some seasoning, then divide between the roasting trays (coating the beetroot separately will stop everything turning purple)

Roast the veg for 45 mins or until tender, turning halfway

Add the chickpeas or butter beans to the tray, stir, then return to the oven for 5 mins

Meanwhile, mix the onion with the vinegar, sugar and some seasoning. Set aside to pickle

Transfer the roasted vegetables to a sharing platter, stir through the pickled onions and their vinegar, the herbs and almonds, and serve