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.
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.
Prep in 10
1/3 daily fibre
5 of 5 a day
New
Low sat fat
Serving size
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
Nutritional Information
Calories: 476
Protein: 16g
Carbs: 29g
Fat: 24g
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.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
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.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.