Roasted Root And Rocket Salad

1. 1

   1 Preheat the oven to 200C/Gas 6. Cut the parsnip, carrot and sweet potato lengthways into thin batons. Place them on a roasting tray, drizzle with olive oil, season with salt and pepper and roast for about 30 minutes, or until they are soft and beginning to brown at the edges.

2. 2

   2 Make a dressing by blending the honey, mustard and 1 tbsp olive oil. Season with salt and pepper.

3. 3

   3 Remove the vegetables and allow to cool. Mix with the rocket and toss with the dressing. Scatter over the nuts and crumble over the blue cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.