Roast Vegetable and Anchovy Salad Bowl

Ingredients (serves 4):

• 4 small beetroots, quartered

• 6 garlic cloves, peeled and left whole

• 1/2 medium cauliflower, cut into florets

• 1 yellow pepper, roughly chopped

• 2 carrots, thickly sliced

• 100g cherry tomatoes, left whole

• 1 parsnip, thickly sliced

• 1 red onion, quartered

• 2 tbsp olive oil

• Coconut aminos, a few drops

• 1 tsp turmeric

• 1 tsp cumin

• 1 tsp fennel seeds

• Salt and pepper

• Anchovy fillets, packed in oil, drained

• 50g baby spinach leaves

• Fresh parsley

Instructions:

Pre-heat the oven to 200 degrees Celsius. Prepare the vegetables for roasting (beetroot, garlic, cauliflower, pepper, carrot, tomatoes, parsnip, onion) and place in a roasting tray.

Mix the olive oil, coconut aminos, turmeric, cumin and fennel seeds together and pour over the vegetables. Season liberally with salt and pepper. Roast the vegetables in the oven for 40-45 minutes, turning once or twice.

In the meantime, dress salad bowls with spinach leaves and sprigs of fresh parsley. Once they are cooked, add the roast vegetables, then top with the anchovy fillets, serve and enjoy!