There are so many hero ingredients in this salad, it’s hard to pick one. Honey-roasted salmon; frozen Chantenay carrots; pre-prepared butternut and the wholegrain and edamame mix all play their part to make this a time-saving showstopper. There’s barely any work for a huge pay-off. To keep it vegetarian replace the salmon with crumbled feta. It’s substantial enough to work as a meal on its own and also looks pretty served on a layer of rocket scattered over a serving platter and then garnished with the nuts and cranberries.
Method:

• Preheat oven to 180°C and line an oven tray with baking parchment.
• Cut the butternut slices into 2-3cm cubes and tip into a large bowl with the frozen carrots.
• Stir together the harissa, honey and olive oil with ½ tsp salt. Pour over the butternut and carrots. Mix well with your hands to coat then tip on to the baking parchment-lined baking sheet.
• While the butternut and carrots are roasting, slice the spring onions and tip them into a large bowl.
• Roast the vegetables for 35-40 minutes until soft and caramelised then leave to cool slightly.
• Tip the contents of the grain pouches into the bowl with the spring onions.
• Add the cooled vegetables, the chickpeas and lemon zest, and flake the salmon on top.
• Add the lemon juice.
• Set aside some of the nuts and cranberries and add the rest to the bowl.
• Add a large pinch of sea salt and a few grinds of pepper and mix gently with your hands to combine everything. Taste and season if necessary.
• Scatter with the reserved nuts, cranberries and coriander before serving.
  
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