Maple-Roasted Parsnip & Carrot Salad

Shopping list

• 400 g parsnips — peeled, quartered

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• 300 g carrots — peeled, halved lengthways

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• 2 tbsp olive oil

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• 2 tbsp maple syrup

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• 1 tsp Dijon mustard

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• 1 tbsp cider vinegar

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• 80 g mixed salad leaves

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• 30 g pumpkin seeds — toasted

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Step by step

1. 1

   Preheat the oven to 200 °C (180 °C fan).

2. 2

   Toss the parsnips and carrots with 1 tablespoon olive oil and spread on a baking tray.

3. 3

   Roast for 25 minutes, then drizzle over the maple syrup and return to the oven for 10 minutes until caramelised.

4. 4

   In a small bowl, whisk together the remaining olive oil, Dijon mustard and cider vinegar.

5. 5

   Arrange the salad leaves on a serving platter.

6. 6

   Top with the warm roasted vegetables, drizzle over the dressing and scatter pumpkin seeds on top.