Nourishing Roasted Vegetable and Lentil Salad Recipe

Ingredients

• 6 parsnips (700g), peeled, trimmed, cut into sticks
• 3 carrots, peeled, trimmed, cut into three, cut into sticks
• 500g Jerusalem artichokes, cleaned, cut into quarters
• ¼ cup liquid honey
• ¼ cup olive oil
• 1 tsp chilli flakes
• 1 tsp turmeric
• 2 tsp cumin seeds
• 4 tsp garam masala
• 2 cups cooked puy lentils
• ½ cup flat-leaf parsley
• ¼ cup fresh coriander or mint
• 1 head broccolini, florets separated and steamed
• ¼ cup lemon juice
• Cucumber raita, to serve