Roasted root vegetables with brown rice, spinach mujadara and hummus

Bring a small pot of water to the boil with a pinch of salt. Cook the brown rice for 20 to 25 minutes, until tender.

Preheat the oven to 200 degrees Celsius.

Wash the root vegetables, peel the parsnip and beetroot. Cut all the root vegetables into 2 cm pieces so everything is about the same size. The beetroot will probably take the longest to cook.

Toss in a little oil with a pinch of salt then place on a roasting tray and cook for 25 to 30 minutes tossing a few times during roasting, until fully cooked.

Peel and thinly slice the onions.

In a large (ideally heavy-bottomed) fry pan, on medium-high heat, add the onions with a pinch of salt and a splash of oil. Reduce the heat and cook for 8 to 10 minutes, stirring regularly until dark brown.

While the onions are cooking remove the root and some stalk from the spinach then wash and roughly chop.

Once the onions are ready add the spinach and a pinch of salt cook for a minute until wilted, then remove from the heat.

Open and strain the chickpeas.

Roughly chop the garlic.

Combine the chickpeas, tahini, lemon juice, garlic, water and a pinch of salt. Blend until smooth. Add more water, if needed. Taste and add more salt, as required.

Once the rice is cooked, strain and mix with the onion and spinach. Taste and adjust the seasoning, if necessary. Keep warm.

Remove the mint from the stalk and thinly slice.

Spread hummus on the bottom of a plate. Top with mujadara and roasted vegetables, then sprinkle over mint.