Roasted bread and root vegetables with mustard, cumin and pumpkin seeds

Method

1. Preheat the oven to 200°C.
2. Toss the root vegetables with the onions, cumin and mustard seeds and 2 tablespoons of olive oil. Roast in the oven for about 40 minutes, until golden. You can remove any of the vegetables that cook more quickly and reserve these on a plate, leaving any stubborn vegetables in the oven to cook for longer. When all the vegetables are cooked, remove and toss them all together with 2 teaspoons of the honey.
3. While the root vegetables are roasting, toss the bread with 1 tablespoon of olive oil and roast on a separate roasting tray for about 10 minutes. Then add the seeds and bake for a further 5 minutes, until the bread is golden and crisp.
4. Make the dressing by putting the remaining 3 tablespoons of olive oil, the remaining teaspoon of honey, the vinegar and salt and pepper, to taste, into a jar and shaking vigorously with the lid on to amalgamate.
5. Put the roasted vegetable mixture and the toasted bread into a large bowl and pour over the dressing. Check the seasoning and add the parsley, mixing well to combine.