An easy weeknight dinner this one, which I knocked up using some of the same dressing from the pink fritters that I made the other night. It's substantial and comforting - sweet and a little spicy.
To serve three or four, peel and chop up some beetroot into half moons, and peel some baby shallots (or use onions but cut smaller). Toss with cumin seeds, olive oil, salt and pepper and roast until done in a fairly hot oven - about 25-30 mins.
While that's going on, making the dressing. See the pink fritters recipe for how. Open a couple of cans of chickpeas, drain and tip into a bowl with a handful of sultanas, a handful of toasted pumpkin seeds, some chopped parsley and the dressing.
Plate up with some nice salad leaves, adding the onions and beetroot. Top with some natural yogurt that's been slighty salted and had some more chopped parsley stirred through.
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