Roasted parsnip, carrot and ginger salad with pomegranate
2) Mix all of the ingredients except the coriander leaves and pomegranate seeds together in a bowl, then place on a roasting tray in the oven. Stir after 15 minutes and cook for another 20 minutes. Do watch them because they can burn easily and may need an occasional stirring.
3) Once cooked, remove the tray from the oven. When the vegetables have cooled, mix in the coriander leaves. Extract the seeds from the pomegranate and sprinkle over the salad.