Warm Roasted Piccolo Parsnip and Cauliflower with Spicy Crushed Chickpeas, Coriander Yoghurt and Easy Flatbreads


  • 250g Piccolo parsnips, washed and trimmed
  • 1 small butternut squash, peeled and cut into bite size pieces
  • 1 small cauliflower, trimmed and sliced with stalk into chunks
  • Rapeseed oil
  • Sea salt and black pepper
  • 1tsp cumin seeds
  • 2 tsps. crushed coriander seeds
  • 2tsp red chilli seeds
  • 2 x 400g tins chick peas, rinsed and drained
  • 4 tbsp Greek yoghurt
  • 2 handfuls fresh mint
  • 2 handfuls fresh coriander

Easy Flatbreads

  • 500g strong white flour plus extra for dusting
  • 10g sea salt
  • 5g dried yeast, mixed with a little of the water
  • 285ml warm water
  • 20ml rapeseed oil


Toss the squash, cauliflower, and Piccolo with the rapeseed oil and season well with sea salt and black pepper. Spread on a large baking sheet and cook in the oven for 20-25 minutes until golden and cooked through.

Lightly roast the cumin seeds, crushed coriander seeds and chillies in a dry frying pan then remove from the pan. Place the pan back on the heat with 2tbsps rapeseed oil and add the spices and the chickpeas and cook for 2 minutes on a moderate heat, remove from the heat and crush the chick peas slightly, add the lemon juice, yoghurt and the herbs and combine. Add the roasted vegetables, season and place on a platter. Top with a few coriander leaves and serve with the flat breads and extra yoghurt.

Preheat oven to 220°/425°F/Gas 7
Method for Flatbreads:

Combine the flour and salt in a bowl. In a jug, mix the yeast with the warm water, then pour into the flour and mix until dough comes together, add the oil. Knead the dough for about 5 minutes, until smooth. Leave in a covered bowl at room temperature for about 30 minutes or until doubled in size. Divide the dough into 8 leave them to relax for 5-10 minutes.

Roll out each dough ball in one direction on a lightly floured surface then brush with a little rape seed oil on each side of the flat bread and cook immediately. They can be cooked either in a preheated large frying pan on each side for 1-2 minutes till browned and slightly puffed up, or place a large baking sheet in the preheated oven to heat up the place the bread on and cook in the hot oven for 2-3 minutes then turn over and cook the other side.