150g of baby carrots
150g of baby parsnips
3-4 tbsp of olive oil
3 garlic cloves
1 medium baguette (about 150g)
2 red onions
2 tsp of cumin seeds
2 tsp of caraway seeds
100g of kale
1 large handful of fresh mint leaves
1 bunch of flat-leaf parsley
2 tbsp dried cranberries or raisins
Salt & black pepper
3 tbsp of dairy-free créme fraiche
1 tsp of Dijon mustard
1 tsp of maple syrup
Salt & black pepper
Step 1Preheat oven to 220°C.
Step 2Start with the root veg. Peel and chop the carrots and parsnips into batons, if necessary. Add to a pan of boiling water and boil for 5 minutes.
Step 3Prepare the croutons. Pour 2 tablespoons of the olive oil into one of the roasting tins. Crush the garlic cloves with the back of a knife and add them to the tin. Tear the baguette into croutons and toss them straight into the tin. Coat the bread with the garlic oil. Season with a big pinch of salt and pepper. Slide the tin onto the middle shelf of the oven and roast for 15-20 minutes, until crisp.
Step 4Return to the veg. Drain the carrots and parsnips and tip them into the second roasting tin. Peel the red onions, cut them into wedges and add them to the tray. Drizzle with 1 tablespoon of olive oil and scatter with the cumin and caraway seeds. Put the roasting tin on the top shelf of the oven and roast for 20 minutes.
Step 5Prepare the kale. Tip the kale into a colander and pour over boiling water to shock and soften it slightly. Drain then tip into a large bowl. Halve the lemon and squeeze over the juice. Massage the kale with your hands for 3-5 minutes, until softened. Pick the leaves from the herbs and roughly chop them.
Step 6Make the dressing. Squeeze the lemon juice into a small bowl. Add the rest of the dressing ingredients and whisk to combine. Season to taste.
Step 7Make the salad. Remove both tins from the oven. Tip the croutons into the tin with the roasted vegetables. Toss well. Add the herbs, kale and cranberries or raisins and toss again. Drizzle generously with the dressing and serve warm.