Roast roots with goats cheese spinach
Ingredients
- 350g butternut squash deseeded and cut into chunks, peeled if you like
- 200g carrots peeled and cut into long batons
- 250g parsnips peeled and cut into long batons
- 200g raw beetroot well-scrubbed and cut into thick wedges
- 1 medium red onion cut into wedges
- 1 tbsp cold-pressed rapeseed oil
- juice and finely grated zest 1 lemon
- 1 bulb garlic cloves separated
- 4-5 thyme sprigs leaves roughly chopped
- 75g soft rindless goat's cheese log
- 25g mixed nuts such as brazils, almonds, hazelnuts, pecans and walnuts, roughly chopped
- 50g baby leaf spinach
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