The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
160g almond yoghurt (Nuts)(Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 1 handful of fresh flat-leaf parsley
- 1 unwaxed lemon
- 2 fennel
- 1 tsp sumac
- 40g hazelnuts (Nuts)
-
460g chickpeas(Chickpeas, water, salt)
- 2 courgette
- 400g raw beetroot
- 2 nectarine
- 200g chantenay carrots
Allergens
Contains:
Nuts
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 72Kcal | 476Kcal |
| 301kJ | 1991kJ | |
| Fat | 3.7g | 24g |
| of which saturates | 0.4g | 2.9g |
| Carbohydrates | 4g | 29g |
| of which sugars | 3.7g | 24g |
| Protein | 2.4g | 16g |
| Salt | 0.19g | 1.3g |
| Fibre | 2.8g | 18g |
Vegan
Prep in 10
1/3 daily fibre
5 of 5 a day
New
Low sat fat
Roast Beetroot & Fennel Salad with Sumac Yoghurt
A Middle Eastern spin on boring salads. Sweet nectarine. Antioxidant-rich beetroot. A bed of refreshing fennel, courgette and parsley to pack in the vitamins. Chickpeas bring fibre. Sumac yoghurt brings zingy goodness. A generous sprinkling of almonds for that oh-so-lovely crunch.
Cooking Instructions
Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Trim, peel and cut the beetroot into 8 wedges. Trim the fennel (reserve the green tops) and cut into 8 wedges each. Finely slice the green tops. Trim the carrots. Place onto 1-2 lined baking trays and toss with 1 tbsp oil, a pinch of sea salt and black pepper. Roast for 20-25 mins, turning halfway, until soft and golden. In the final 5 mins, add the hazelnuts to the tray to taste.
- Drain and rinse the chickpeas and place into a large mixing bowl. Zest and halve the lemon. Peel the courgette into ribbons. Finely chop the parsley. Add the courgettes, parsley, juice from half the lemon and 2 tbsp of olive oil to the bowl. Season with sea salt and black pepper and toss to combine.
- Make the sumac yoghurt; in a small bowl, mix the yoghurt, zest, three-quarters of the sumac and the remaining lemon juice. Season with sea salt and black pepper and set aside.
- Roughly chop the toasted hazelnuts. Halve and de-stone the nectarines then cut into thin wedges. Add the roasted veg to the chickpea salad and toss to combine.
- Serve the chickpea salad on plates, topped with the nectarine. Dollop over the sumac yoghurt. Sprinkle with hazelnuts and the remaining sumac.
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