Roast Parsnip, Carrot & Broccolini Salad with Wild Kraut & Coconut Yoghurt

4 parsnips
4 large carrots
1 bunch broccolini
2 handfuls baby spinach
Olive, avocado or macadamia oil
Salt & pepper

To Serve: Almond dukkah Coconut yoghurt, Sauerkraut , Fresh herbs

Preheat the oven to 180ºC fan bake and line one large oven tray with baking paper or mat.

Peel the parsnips and carrots and chop into strips. Place on the lined oven tray, toss with 1 Tbsp oil and spread out so there’s no overlapping to ensure even cooking. Place in the oven for 30 minutes or until golden.

Meanwhile wash and trim the broccolini. Toss with a little oil, salt and pepper. When the parsnips and carrots have been in the oven for 20 minutes and have started to colour, add the broccolini on top. Cook for a further 10 minutes or until they’re cooked to your liking.

To serve, lay the roasted vegetables on a plate, toss with spinach, add your protein of choice, sprinkle over some kraut, a dollop of yoghurt and some dukkah.

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