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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Colourful, tasty and a good mix of textures. Make it cheesy by tossing in 2oz crumbled goat cheese or feta through the vegetables before serving. Ingredients:
1 butternut squash, cut into thin wedges |
2 red onions, halved and cut into wedges |
4 parsnips, cut into wedges |
3 tablespoons olive oil |
2 tablespoons honey |
1 loaf ciabatta, roughly torn into pieces |
1 tablespoon sunflower seeds (optional) |
8 ounces baby spinach |
2 tablespoons white wine vinegar |
1 teaspoon dijon mustard |
Directions:
1. Heat the oven to 425°F.
2. Put the vegetables into a large roasting tin, drizzle with half the oil and seaon to taste.
3. Roast for 20 mins turning once in a while until softened. Drizzle with the honey.
4. Scatter the torn ciabatta and sunflower seeds over the top and return to the oven for a further 5 mins or until toasted.
5. Put the spinach into a large bowl and tip in the vegetables and ciabatta. Whisk the vinegar, mustard and remaining oil together, season to taste and toss into the salad until the spinach wilts slightly.
6. Serve immediately.
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