Roasted root vegetable salad | Vegan

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 olive oil
• 1 tbsp honey
• sea salt and freshly ground black pepper
• 4 garlic cloves (not peeled)
• 200g walnuts
• 100g spinach
• A bunch parsley, chopped
• 1 tbsp pomegranate seeds
• edible flowers, such as primroses and chive flowers, to garnish (optional)
• 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