Ingredients

• Carrots

• Parsnips

• Garlic

• Za’atar

• Dried dill

• Dried chilli flakes (I used smoked chilli flakes)

• Extra virgin olive oil

• Salt and pepper

• Tinned chickpeas

• Sweet smoked paprika

• Ground cumin

• Carrot tops

• Fresh coriander

• Apple cider vinegar

• Maple syrup or honey

• Feta (optional, to serve)

Method

Clean, wash and chop the carrots and parsnips into smaller pieces.

Toss with za’atar, dried dill, chilli flakes, salt, pepper, oil and a few whole garlic cloves. Roast until tender, caramelised and golden.

Drain the chickpeas and pat dry. Place them into a bowl with oil, sweet smoked paprika, cumin, salt and pepper. Air fry until crispy or roast in the oven.

Finely chop the carrot tops and coriander. Combine with apple cider vinegar, extra virgin olive oil, salt and a small amount of maple syrup or honey.

Once the roasted garlic cloves are soft, squeeze the garlic from its skin, mash it, and stir it into the herb oil.

To serve, arrange the roasted carrots and parsnips on a plate, scatter over the crispy chickpeas, add a sprinkle of feta, and finish with a generous spoonful of the garlic-infused herb oil.