• 1 sweet potato
• 2 parsnips
• 1 beetroot
• 2 carrots
• 4 sprigs of bimi
• 1 red onion
• Extra virgin olive oil
• Sea Salt and pepper

For the vinaigrette:

• ½ mango
• ½ lemon or lime
• 1 teaspoon Cokare Reishi Spore Oil
• 1 teaspoon of Dijon mustard
• 1-2 tablespoons of extra virgin olive oil
• Flaky salt

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