Ingredients
1 small parsnip
1 carrot
Half a sweet potato
Olive oil
2 tsp runny honey
1 heaped tsp wholegrain mustard
1 large handful fresh rocket
Small handful nuts, such as walnuts or pecans
25g blue cheese, such as Stilton (optional)
Preparation
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 Make a dressing by blending the honey, mustard and 1 tbsp olive oil. Season with salt and pepper.
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.
