150g pack Tendersweet carrots, trimmed and halved
230g pack baby parsnips, trimmed and quartered
½ tbsp olive oil
375g pack ready rolled light puff pastry
400g tin chickpeas, drained and rinsed
1 tsp ground cumin
1 tsp ground coriander
½ tsp smoked paprika
182g tub reduced fat caramelised onion houmous
160g pack beetroot salad 150g
0% fat Greek style yogurt
½ lemon, juiced
1. Preheat the oven to gas 7, 220°C, fan 200°C. Spread out the carrots and parsnips on a baking tray. Drizzle with the tbsp olive oil, then roast for 20 mins.
2. Meanwhile, unroll the puff pastry onto a baking sheet, still on its paper. Lightly score a 3cm border then bake for 15 mins.
3. Mix the chickpeas with the cumin, coriander and smoked paprika. After 20 mins scatter the spiced chickpeas over the carrots and parsnips. Roast for another 4 mins.
4. Spread the cooked pastry base with the houmous, leaving the border clear. Top with the roasted veg and a handful of beetroot salad. Mix together the yogurt and lemon juice and drizzle over the tart. Slice and serve with remaining salad on the side.
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