Moroccan 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

Prep: 10 mins
Cook: 40 mins 

Nutrition per serving

·        Calories 407

·        Carbohydrates 63

·        Saturated Fat 4

·        Sugar 39

·        Protein 12

·        Fat 11

·        Fibre 14

·        Salt 1

Ingredients

·        2 small sweet potatoes, cut into chunks

·        2 red onions, roots kept intact, cut into wedges

·        1 large parsnip, peeled and chopped into chunks

·        2 large carrots, peeled and chopped into chunks

·        1 tbsp ras-el-hanout

·        1 tbsp olive oil

·        100g bag baby spinach

·        110g pack pomegranate seeds

·        50g light feta cheese, crumbled

·        4 tbsp balsamic vinegar

Method

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.

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