Warm salad of roasted vegetables

Preparation:
• 6 carrots
• 2 parsnips, peeled, quartered lengthwise *
• 2 red onions, quartered
• 2 ½ tbsp olive oil
• 2 ½ tbsp balsamic vinegar
• pepper from the mill
• fleur de sel
• juice of half a lemon
• 2 tbsp liquid honey
• 1 coffeespoon cumin seeds
• essential oil coriander
• a handful roasted almond flakes
• dried raisins
• fresh mintleaves

Preheat the oven to 200 ° C. Cover a baking plate with baking paper and spread the cut vegetables. Drizzle with oil and balsamic vinegar, sprinkle with pepper and salt and shuffle. Roast the vegetables in the oven during 45 min. until they are soft and golden brown. Turn them 2 probably 3 times.

Make a mixture with the liquid honey, lemon juice and cumin seeds. Spray 1 dose essential oil coriander in the mixture and sprinkle this over the warm vegetables. Decorate with some fresh leaves of coriander.

Serve the vegetables with couscous, dried raisins, roasted almond flakes, a few leaves of fresh mint.

* fennel is a tasty alternative to parsnip in this dish