Method

Set the oven to 180.

Chop the veg into similar sized chunks.

Toss the carrots and parsnips with oil and maple syrup and spread onto a roasting tray.

Toss the beetroot in oil and salt and spread onto a separate tray.

Chop the top off the head of garlic drizzle with oil and a pinch of salt. Wrap in foil and place on the tray with the beetroot.

Roast the veg for 25 minutes until soft.

Meanwhile cook your grains according to their packet instructions.

When the veg is cooked prepare the dressing. Combine all the ingredients in a jar, squeeze the cloves of roasted garlic into the dressing and mix. Add a little splash of water to thin out the dressing.

Then add the grains and veg to a large bowl.

Add the parsley and the dressing and mix together.

Timing

Prep time: 10mins

Cooking time: 25mins

Ingredients