Mike van de Elzen: Throw-out roasted vegetable salad

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 ABOVESee omnystudio.com/listener for privacy information.