Houmous with maple and harissa roasted roots with Middle Eastern flatbread sharer

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1. Simmer the beetroot until tender, peel and cut into wedges
2. Peel the carrots and remove the tops, peel the parsnips and cut into wedges, and cut the sweet potatoes into wedges
3. Coat all the root veg in vegetable oil, maple syrup and season with salt and pepper, then roast at 180C for 15-20mins until tender and caramelised, and allow to cool slightly
4. Swirl the houmous on a serving platter, add the roasted veg, pour over the olive oil and finish with a sprinkle of paprika, dukkah and coriander
5. Warm through the flatbreads and serve on the side