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Part-Time Carnivore Meat Free Monday recipes are back! Why not join the university’s Part-Time Carnivore team and spread the word?

This is a really easy weekday dinner – filling, warming and comforting to chase away those Monday blues and not too taxing after a long day in the library as exam season closes in.

I’ve gone for carrot, beetroot and parsnip because they’re pretty much always in season and look beautiful together, but you can substitute any roots or squashes like courgettes, butternut squash or even celeriac! Same with the greens I used spinach but you can throw in kale or any other greens you have languishing in the back of your fridge or find in the Tesco reduced to clear shelf.

For the lazy and blenderless – you can use shop-bought hummus if you must but once you try making your own you won’t go back!

Prep Time:  10 minutes, cooking time 45 minutes

Serves: 2

Ingredients

For the veg:

  • 2 carrots
  • 1 large parsnip
  • 1 raw beetroot
  • 1 tsp. paprika
  • 1 tsp. cumin
  • 1 tsp. dried thyme
  • 1 tsp. oil (olive, sunflower, vegetable, whatever you have lying around)
  • 1 tsp. honey
  • Salt and Pepper

For the hummus:

  • 1 tin of chickpeas, drained
  • 2 tbsp. olive oil
  • 2 tbsp. lemon juice
  • 2 tbsp. tahini
  • 1 clove garlic, crushed
  • Salt and pepper

To serve:

A few handfuls of spinach leaves

A few slices of halloumi

 

Method

  1. Preheat your oven to 200°C.
  2. Peel and cut the carrots, parsnip and beetroot into generous chunks, and toss them in the spices, oil and honey. Roast for 45 minutes, occasionally shaking them.
  3. Meanwhile, blend all the hummus ingredients until smooth, adding more oil if it’s too lumpy, and seasoning to taste with salt, pepper and lemon juice.
  4. When the veg is almost ready, fry the halloumi for a minute or two on each side in a little oil until golden brown and crisp.
  5. Take the veg out of the oven, toss the spinach leaves through and serve with the hummus and spinach.

Enjoy!

Love Hummus – Hate Waste

This also tastes delicious cold the next day so you can extend your meat-free Monday into Tuesday’s lunch – simply add some more leaves once it’s cooled down to make a stupendous salad or stuff it all into a flatbread or pitta!

Cormac Cleary

Cormac Cleary

Sustainable Food Assistant at University of Westminster and Aramark
Cormac Cleary

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