Parsnips with Baby Spinach

Ingredients

• 3 medium parsnips, cut into thin sticks
• 1 tsp coriander seeds
• 2 tsp mustard seeds
• olive oil for spraying
• 8-10 cherry tomatoes, halved
• 5 handfuls baby spinach
• 2-3 Tbsp vinaigrette e.g. balsamic

Place the parsnip, coriander and mustard seeds on an oven tray. Spray with olive oil. Bake at 200°C for 20-25 minutes. Allow to slightly cool on a serving platter and add the rest of the ingredients. Toss the vinaigrette through the salad. Serves 4.