Get all five of your 5-a-day in one super-healthy packed lunch, bursting with nutrients including calcium, folate, fibre, vitamin C and iron
Prep:10 mins
Serves 4
3 large carrots, roughly chopped3 peeled raw beetroots, roughly chopped1 sweet potato, sliced3 red onions, cut into wedges250g cauliflower florets1 tsp cumin seeds2 tbsp rapeseed oil1 tbsp balsamic vinegar2-3 tbsp chopped mint2-3 tbsp chopped coriander400g can chickpeas2 hard-boiled eggs, halved100g young spinach leaves
STEP 1Heat oven to 200C/180C fan/gas 6. Tip all of the vegetables into a large roasting tin. Add the cumin seeds, oil and balsamic vinegar, then toss together. Roast for 45-50 mins until the veg is tender and starting to char.STEP 2Meanwhile, mix the tahini and peanut butter with the lemon juice, coriander, garlic and about 4-5 tbsp water to make a dressing.STEP 3When the veg is ready, leave to cool a little. Add the mint, coriander, lemon zest and chickpeas, then toss well.STEP 4If you’re following our Healthy Diet Plan, serve two portions now with the eggs, some dressing and half the spinach, then serve the remainder on another day without the eggs.
