Moroccan-style pomegranate & roast veg salad

• small sweet potatoes↗2

  cut into chunks

• red onions↗2

  roots kept intact, cut into wedges

• large parsnip↗1

  peeled and chopped into chunks

• large carrots↗2

  peeled and chopped into chunks

• ras-el-hanout1 tbsp tbsp
• olive oil↗1 tbsp tbsp
• bag baby spinach↗100g g
• 110g pack pomegranate

  seeds

• light feta cheese↗50g g

  crumbled

• balsamic vinegar↗4 tbsp tbsp

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6, line a large baking tray with baking parchment. In a large bowl, toss together all the veg with the ras el hanout, olive oil, salt and pepper. Arrange in a single layer on the baking tray. roast, turning once, for 40 mins until tender and starting to char.

2. 2

   Once cooked, allow to cool for 10 mins then toss with the spinach leaves, pomegranate seeds, feta and vinegar.