Roasted Piccolo Parsnip & Cauliflower with Spicy Chickpeas, Coriander Yoghurt and Flatbreads


Preparation time Not specified

Cooking time 25 - 35 minutes


250g Piccolo parsnips, washed and trimmed
1 small butternut squash, peeled and cut into bite size pieces
1 small cauliflower, trimmed and sliced with stalk into chunks
Rapeseed oil
Sea salt and black pepper
1tsp cumin seeds
2 tsps. crushed coriander seeds
2tsp red chilli seeds
2 x 400g tins chick peas, rinsed and drained
4 tbsp Greek yoghurt
2 handfuls fresh mint
2 handfuls fresh coriander

500g strong white flour plus extra for dusting
10g sea salt
5g dried yeast, mixed with a little of the water
285ml warm water
20ml rapeseed oil


Toss the Piccolo, squash and cauliflower with 2tbsp of the rapeseed oil and season well with sea salt and black pepper. Spread on a large baking sheet and cook in the oven for 20-25 minutes until golden and cooked through.

Lightly roast the cumin seeds, crushed coriander seeds and chillies in a dry frying pan then remove from the pan. Place the pan back on the heat, pour in the remaining 2tbsp rapeseed oil and add the spices and the chickpeas and cook for 2 minutes on a moderate heat. Remove from the heat and crush the chick peas slightly, add the lemon juice, yoghurt and the herbs and combine. Add the roasted vegetables, season and place on a platter. Top with a few coriander leaves and serve with the flat breads.


Nutritional Information: Per serving (based on serves 4)

391kcal, 19.6g protein, 16g fat, 3.8g saturates, 47.1g carbs, 15.9g sugar, 12.9g fibre, 1g salt


Flatbreads – Method:

Preheat oven to 220