Crispy Roasted Root Salad With Mango Vinaigrette And Mushrooms

Preparation

1. Peel and cut the sweet potato, carrots, beetroot and parsnips into uniform pieces. Cut the onion into small wedges.
2. Cover a baking tray with parchment paper. Distribute the vegetables, season with salt and pepper and drizzle with olive oil and fresh herbs.
3. Bake approximately 25 minutes or until vegetables are crisp.
4. Wash the brocollini branches, blanch them for 7 minutes and put them under cold water. Drain and dry.
5. Prepare the vinaigrette by mixing all the ingredients passing them through the blender. Rectify oil or lemon if desired.
6. Assemble the salad with the baked vegetables, the bimi, the mango and reishi vinaigrette and the pea sprouts.