Roast vegetable bastilla with root vegetable salad shopping list

Fruit and vegetables

2 tsp garlic granules
750g/1lb 10oz celeriac, peeled and cut into 2.5cm/1in cubes
750g/1lb 10oz butternut squash, peeled, deseeded and cut into 2.5cm/1in cubes
500g/1lb 2oz carrots, peeled and cut into 2.5cm/1in cubes
500g/1lb 2oz parsnips, peeled and cut into 2.5cm/1in chunks
50g/1¾oz fresh flatleaf parsley, finely chopped
1 unwaxed lemon, finely grated zest and juice
½ small white cabbage, finely shredded
150g/5½oz dried cranberries
1 bunch spring onions, trimmed, peeled and finely sliced diagonally from root to tip
2 large parsnips, peeled and cut into ribbons with a vegetable peeler
2 large carrots, peeled and cut into ribbons with a vegetable peeler
½ small celeriac, peeled and cut into ribbons with a vegetable peeler
30g/1oz fresh dill, finely chopped
30g/1oz fresh mint, leaves picked, rolled up tightly and thinly sliced into ribbons
200g/7oz pomegranate seeds