David Herbert’s Roasted Vegetable with Hummus Dressing, and Mushroom, Lemon and Parsley Tarts

These recipes make great vegetarian dinners.

Roast vegetables with hummus dressing. Picture: Guy Bailey.

Leftover hummus dressing is good as a dip or with steamed greens.

Roast vegetables with hummus dressing

4 beetroots, trimmed

1 medium sweet potato, cut into 2cm wedges

½ cauliflower, cut into large florets

4 cloves garlic, peeled

Extra virgin olive oil

Pinch crushed dried chilli

200g broccoli florets or broccolini stems

400g can chickpeas, drained 12 pecans

2 tablespoons chopped mint

1 lemon, halved

Hummus dressing

½ cup hummus (ready-made)

2 tablespoons extra virgin olive oil

2 tablespoons fresh lemon juice

1 teaspoon tahini (optional)

2 tablespoons water

Pinch crushed dried chilli

For dressing, whisk together hummus, oil, lemon juice, tahini, water and chilli. Season to taste. Preheat oven to 180°C (fan). Place beetroots in large saucepan of salted water; bring to boil; simmer until just tender. Remove, rinse, cover with cold water. When cool enough to handle, slip off skins, halve beetroots and place in large roasting tin. Add sweet potato, cauliflower and garlic. Drizzle with olive oil, sprinkle with dried chilli and season. Roast for 20 minutes, add broccoli and chickpeas; roast 10-15 more minutes, or until vegetables are tender and coloured. Toss pecans in a hot frying pan to toast. Transfer vegies to platter; stir in mint. Drizzle with olive oil; squeeze over lemon. Sprinkle with chopped pecans; serve with hummus dressing. Serves 2-3

Mushroom, lemon & parsley tarts

4 sheets ready-rolled puff pastry

25g butter

2 tablespoons olive oil

350g mixed mushrooms, sliced

3 tablespoons grated parmesan

¼ cup chopped flat-leaf parsley

1 garlic clove, finely chopped

Finely grated zest ½ lemon

1 egg, beaten

Cut 16cm circle from each sheet of pastry. Place circles on two lined baking trays; chill. Preheat oven to 190°C (fan). Heat butter and oil in a frying pan over medium heat; add mushrooms; fry for about 7 minutes until most liquid has evaporated. Season well, transfer mushrooms to a bowl, stir in parmesan, parsley, garlic and lemon zest. Lightly score a 1cm border around edge of each tart; spoon mushrooms onto pastry inside border. Brush edge with beaten egg and bake tarts for 20-25 minutes until puffed up and golden. Serve immediately. Makes 4