moroccan style pomegranate roast veg salad

Moroccan-style pomegranate & roast veg salad

Packed with vegetable goodness, this low-fat rainbow salad with sweet potato, red onion, parsnip and carrots is a feast for the eyes

STEP 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.
STEP 2
Once cooked, allow to cool for 10 mins then toss with the spinach leaves, pomegranate seeds, feta and vinegar.

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