Recipes Roasted roots happy salad serves 4 Ingredients 2 carrots, quartered lengthways 2 parsnips, peeled and quartered lengthways 2 red onions, peeled and quartered 2 raw beetroot, peeled and cut into chunks 1 red pepper, sliced into large chunks A glug of olive oil 1 tbsp honey sea salt and freshly ground black pepper 4 garlic cloves (not peeled) 2 00g walnuts 1 00g spinach A bunch of parsley, chopped 1 tbsp pomegranate seeds Optional extras E dible flowers, such as primroses and chive flowers, to garnish For the dressing 1 garlic clove, peeled and chopped 1 tbsp mustard 75ml raw apple cider vinegar 2 tbsp lemon juice 1-2 tbsp honey, to taste 100ml extra-virgin olive oil Sea salt and freshly ground black pepper, to taste Method 1 2 Preheat the oven to 200C. Line a roasting tin with baking paper. Put the carrots, parsnips, red onions, beetroot and red pepper in a bowl and toss in some olive oil, the honey and some seasoning. Spread them out on the lined tin with the garlic and cook in the oven for 35-40 minutes, until tender. 3 Meanwhile, in a dry frying pan set over a medium heat, gently cook the walnuts, tossing them regularly, until they turn a darker brown colour. It should only take a few minutes do not leave them or they will burn! Tip them onto a plate to cool a little. 4 5 To make the dressing, whisk all the ingredients together. Put the spinach, parsley and walnuts in a large serving bowl and add the cooked veggies along with all the juices from the roasting tin. Toss well to coat. Finish with a sprinkle of pomegranate seeds and drizzle over the dressing. Garnish with the edible flowers, if using.