- Heat the oven according to the Aunt Bessie’s Honey Roast Parsnips instructions. Add these to a roasting tin, along with the other veggies and a tablespoon of olive oil, and roast for 20 minutes.
- Drizzle over the honey and roast for a further 10 minutes, then add the torn ciabatta and sunflower seeds over the top. Place in the oven for 5 minutes, or until toasted.
- Add the spinach, vegetables and ciabatta mix into a large bowl. In a separate bowl, whisk the vinegar, mustard and remaining oil together, season to taste and toss into the salad until the spinach wilts slightly.
- Serve immediately and enjoy!