Harissa roasted sweet potato and egg salad

250g small parsnips, washed, trimmed and cut in half

2 medium sized sweet potatoes cut into slices

1 aubergine, cut into small chunks

1 courgette, cut into chunks

1 red onion, peeled and cut into slices

1 yellow pepper, cut into squares

Rapeseed oil

Sea salt and black pepper

3tsp cumin seeds

1 tbsp crushed coriander seeds

2tsp cinnamon

1 tbsp harissa paste

2tsp smoked paprika

2tsp red chilli seeds

Handful fresh coriander, chopped

4 eggs

1. Preheat oven to 180°C. Place the vegetables and sweet potato in a bowl with 3tbsp of rapeseed oil and all the remaining ingredients, apart from the coriander and the eggs. Season well with sea salt and black pepper.

2. Spread the mixture on a large baking sheet and cook in the oven for 25-30 minutes until golden and cooked through.

3. Meanwhile, place the eggs in cold water and bring to the boil. Simmer for 6 or 7 minutes if you like them harder.

4. Remove from the heat and place the eggs quickly under cold running water for 2 minutes till completely cold, then peel.

5. Take the vegetables out of the oven and set aside to cool slightly then mix in the coriander and the hard boiled eggs cut in half. Serve with flatbreads and Greek yoghurt.