Mike Van de Elzen: Throw-out spiced roasted veggie and chickpea salad - The Sunday Session with Francesca Rudkin

Mike’s website – goodfromscratch.co.nz 
I hope we are all enjoying our first Matariki Long weekend! 
Finally! After almost 12 months of delays, I'm super stoked to say Eat Well for Less is coming back on our screens this coming Tuesday. Feeling like the timing is right for this show. 
I'm always humbled to be allowed into people's homes like the ones we have visited this season and I can tell you we have been really challenged. Food has never been as expensive as it is now. 
Tune in on Tuesday at 7.30pm on TVNZ one as it's really been a challenge this season saving some money, and I just hope we can help save a few bucks for you too. 
This week I'm doing one of my favourite veggie dishes from season one. 
My spiced leftover veggie and chickpea salad 
 
Throw-out spiced roasted veggie and chickpea salad 
COOK TIME: 20 minutes 
PREP TIME: 30 minutes 
SERVES: 4 
 
6 parsnips, carrots, beetroot, pumpkin or buttercup & cut into long wedges  
2 tbsp cooking oil  
 
Spiced salt  
½ tsp smoked paprika powder  
1 tsp sea salt  
 
Warm chickpea salsa  
2 x 330 ml can chickpeas, drained well  
½ cup coriander and mint, roughly chopped (reserve some for garnish)  
3 cloves garlic, crushed  
6 tbsp grapeseed oil  
½ tsp smoked paprika  
1 lemon, juiced & zested  
Salt & pepper 
 
Heat oven to 180 degrees. Place the vegetables into a large bowl and toss through oil and spiced salt. Then into a roasting tray ensuring all the veggies are single layer. Bake for 20 minutes before tossing and cooking for a further 5 minutes while you make the chickpea salsa.  
Once the veggies are cooked and whilst they are still hot, toss through the chickpea salsa, garnish with the mint and coriander leaves and serve while it's still hot.  
For the chickpea salad Place the chickpeas into a bowl and combine all the rest of the ingredients and mix well.

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