Curry-roasted vegetable & chickpea salad with raita and crispy onions

Step by Step

Step 1

Preheat the oven to 220ºC, gas mark 7 and line a large baking tray with parchment paper. Put the curry paste and olive oil in a large bowl and whisk to thoroughly combine. Season.

Step 2

Peel and cut the root vegetables into bitesized pieces. Toss with the curry paste mixture and the chickpeas, then spread the vegetables and chickpeas onto the lined tray. Bake for 40-45 minutes, mixing halfway, until the vegetables are charred on the edges.

Step 3

Meanwhile, make the raita dressing. In a bowl, mix together the yogurt, cucumber, coriander, cumin, garam masala and sea salt. Set aside.

Step 4

Tip the spinach onto the tray of roasted vegetables and chickpeas and carefully toss everything together to allow the spinach to wilt. Divide the mixture between serving plates or bowls. At this point, you can also let it cool, then transfer to a lidded container and keep in the fridge for up to 2 days. Top each serving with a big spoonful of raita and sprinkle with crispy onions.