Moroccan pomegranate & roast veg salad

Ingredients

• 2 small sweet potatoes, cut into chunks
• 2 red onions, roots kept intact, cut into wedges
• 1 large parsnip, peeled and chopped into chunks
• 2 large carrots, peeled and chopped into chunks
• 1 tbsp ras-el-hanout
• 1 tbsp olive oil
• 100g bag baby spinach
• 110g pack pomegranate seeds
• 50g light feta cheese, crumbled
• 4 tbsp balsamic vinegar

• Method

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