Roasted Vegetables with Sunflower Seeds, Quick Hummus and Feta

Ingredients

• Roasted Vegetable Salad

  • 1 lb (450 g) Nantes carrots, various colours, halved lengthwise
  • 3 cups (210 g) broccoli florets
  • 1 sweet potato, peeled and cut into sticks
  • ½ cup (75 g) sunflower seeds
  • 2 tbsp (30 ml) olive oil
  • 1 cup (120 g) feta cheese, crumbled
  • 2 tbsp mint leaves, torn

• Hummus

  • 1 can (19 oz/540 ml) chickpeas, rinsed and drained
  • ¼ cup (60 ml) tahini
  • 2 tbsp (30 ml) olive oil
  • 1 lemon, zest finely grated and juiced
  • ¼ cup (60 ml) cold water