ROASTED ROOT VEGETABLES WITH CHIA DUKKAH (and part 1 of a bigger recipe )

Preheat the oven to 200 deg C . Place 6 medium beetroots (peeled and cut into wedges ), 2 large parsnips ( peeled and sliced in thick batons) , 1 bunch of Dutch carrots ( trimmed , scrubbed and sliced lengthways )on a lined oven tray . Drizzle with canola / rice bran oil and season with sea salt and cracked black pepper . Roast the vegetables in the preheated oven for 40 minutes or until tender . Meanwhile to make the chia dukkah .....place 1 tbs of coriander seeds and 1 tbs of cumin seeds in a lightly oiled pan over a medium heat and cook ,stirring for 3 minutes until fragrant . Transfer to a mortar and pestle and pound until finely crushed . Now transfer the crumb to a processor and add 1/2 cup of pistachios , 2 tbs of white chia seeds and 1 dsp of salt . Process until finely chopped . To serve pile the roasted vegetables onto a serving platter ,sprinkle with the chia dukkah and drizzle with a little rice bran oil .