2. Scatter almonds over roasting tray and place in oven for the last 5 minutes of cooking time.
3. Dice apples, slice celery and chop parsley. Roughly chop spinach. Tear pastrami into small pieces.
4. Whisk 2 tbsp vinegar, 2 tbsp olive oil, 1 tbsp honey, 1 tsp curry powder in a small bowl. Season to taste with salt and pepper.
5. Toss the roast vegetables with fresh components and dressing. Divide between plates to serve.
red onion 1
curry powder 2tsp
ground ginger 1/2 tsp
slivered almonds 1/2 bag
red apples 2
celery 2 stalks
parsley 1/2 packet
baby spinach 1 bag
pastrami 1 packet
apple cider vinegar 2tbsp
From your pantry: oil (for cooking), salt & pepper