Student cookbook: Carrot, beetroot and chickpea salad with hummus

This colourful root veg salad is a great main course for vegan friends. If you haven't got a blender, use ready-made hummus mixed with some yoghurt. Serves: 4 Cooking time: 15 mins 1 tsp cumin seeds (if you have some) 3 tbsp sunflower or other cooking oil 250g carrots, peeled and cut into diagonal strips 1 1/2 tsp ground cumin 1 tsp coriander 250g vacuum pack of cooked beetroot, drained and cut into wedges 1 x 400g can chickpeas, drained and rinsed 1 small clove of garlic, peeled and crushed 1 level tbsp tahini 2-3 tbsp soy or plain yoghurt Salt, pepper and lemon juice to taste Some fresh coriander or parsley if you have some Warm pitta bread to serve Heat a medium-size frying pan over a moderate heat and toast the cumin seeds without any oil, until they start to turn brown. Set them aside. Add the oil to the pan, then the carrots. Sprinkle a level tsp each of cumin and coriander into the pan and cook over a low heat for 10 minutes, turning occasionally, while you make the hummus. Drain and rinse the chickpeas and set half aside. Put the other half in a food processor or blender with the garlic, remaining cumin and tahini and blend until smooth. Add the yoghurt and a good squeeze of lemon juice and whizz again. Season well with salt and pepper and adjust the consistency with more yoghurt or water if it needs it. Take the carrots off the heat, tip in the remaining chickpeas then lightly mix in the beetroot wedges. Tip into a serving dish and scatter with the cumin seeds and some coriander or parsley. Serve each portion with a dollop of hummus, some warm pitta bread and some falafel if you want a more substantial meal.