Roasted Carrot cauliflower & sprouting broccoli salad

This is a perfect ‘transitional’ salad, served warm it’s got big flavours and is also great as a stand alone meal! cut a cauliflower into florets, trim scrub and halve lengthways 6 young carrots tidy about 6- 8 purple broccoli stems, 6-8 asparagus spears and toss in 1 tbs chilli oil and a good sprinkle of seasalt and roast til tender 15- 20 mins. Set aside . Boil a handful of trimmed french green beans drain. chop a romaine lettuce and sprinkle on a serving dish scatter the roast vegetables on top add 1 tbs of chopped chives, chopped cress, toast a handful of slivered almonds and sprinkle on top .

For the vinaigrette using a jam jar mix2tbs pomegranate molasses with 1tbs red wine vinegar 1large tsp Dijon mustard 1tsp of runny honey, a finely chopped spring onion and 2,- 3 tbs olive oil. Season well and shake to emulsify.. drizzle just before serving what you don’t use keep in an airtight container in the fridge..