Peheat the oven to 200°C/Fan 180°C/Gas 6. Trim the parsnips then halve them lengthways. Slice each half into chunks around 3-4cm long. Pop them into a large bowl and sprinkle over a pinch of cayenne pepper (it's spicy, so use as much or as little as you like).

Add the ground coriander, a pinch of salt and pepper and 1 tbsp olive oil. Toss to coat them in the oil and seasonings. Arrange on a baking tray. Roast for 20 mins. Keep the bowl for later – no need to wash it up.

Meanwhile, trim any woody ends off the purple sprouting broccoli and slice any thick pieces in half lengthways. No need to remove the leaves. In a small bowl, whisk together the balsamic vinegar and honey with 1 tbsp olive oil and a pinch of salt and pepper.

Take the parsnips out of the oven and add the broccoli. Drizzle half the balsamic dressing over the veg then toss together. Return to the oven and roast for 10 mins till the veg are tender, caramelised and slightly charred

Meanwhile, drain and rinse the red kidney beans. Add them to the large bowl you set aside earlier. Trim the roots and any ragged greens from the spring onion. Finely slice them and add them to the bowl. Add the roast veg and rocket. Drizzle over the remaining dressing and toss everything together.

Taste the salad and add more salt or pepper, if you think it needs it. Divide between 2 plates and serve warm.