Moroccan pomegranate & roast veg salad

Recipe Name: Moroccan pomegranate & roast veg salad
Food Element: 2 little pleasing potatoes, graze into chunks 2 red onions, roots kept intact, scuff into wedges 1 large parsnip, peeled and chopped into chunks 2 large carrots, peeled and chopped into chunks 1 tbsp ras-el-hanout 1 tbsp olive oil 100g sack baby spinach 110g pack pomegranate seeds 50g roomy feta cheese, crumbled 4 tbsp balsamic vinegar	Cooking Process: Heat oven to 200C/180C aficionado/gas 6, descent a large baking tray behind baking parchment. In a large bowl, throw together all the veg gone the ras el hanout, olive oil, salt and pepper. Arrange in a single bump on the subject of the baking tray. roast, turning at the forefront, for 40 mins until pining and starting to char. Once cooked, own taking place to cool for 10 mins later throw then than than than the spinach leaves, pomegranate seeds, feta and vinegar
Tags: Health Recipe, Indian Recipe, American Recipe, Family Recipe, Vegetable Recipe, Low Fat Recipe, Christmas Recipe, Everyday Recipe, Low Carb Recipe, Fat Recipe.