Roasted Vegetable Salad – 2 cups sweet potato, peeled and chopped – 1.5 cups parsnip, peeled and sliced lengthways – ½ cup carrot, peeled and chopped – 2 cups cauliflower florets, chopped – 2 cups beetroot, peeled and chopped – 4 cups baby spinach leaves. – 1.5 cups cooked chickpeas or 1 can (400gm) of chickpeas, drained*optional – 4 rosemary sprigs – salt and pepper to taste Balsamic Glaze – 4 Tbs olive oil – 3 Tbs balsamic vinegar – 1 tsp garlic, crushed – ½ tsp cinnamon – ½ tsp cumin