Indian roast vegetable and wild rice salad with spiked coconut yoghurt

Heat oven to 180 and put on a medium pot of water

Peel parsnip, potatoes, yams and kumara. Cut into 5 cm cubes (shape isn’t important as long as everything is roughly the same size). Coat with spice mix, oil, salt and roast for 30-40 minutes.

Boil rice until tender about 35 minutes.

Thinly slice onion and roughly chop coriander.

Once cooked, strain rice. Toss with roast veges, coriander, onion, dressing and top with coconut yoghurt and cashews.