Ingredients::

200 g green zucchini
200 g carrots
100 g parsnips
1 tablespoon sunflower oil
300 g of boiled spelt
¾ teaspoons of salt
¼ teaspoons pepper
1 teaspoon chives
100 g sweet corn
2 teaspoons chopped parsley
3 tablespoons chopped pumpkin seeds with paprika
2 tablespoons pumpkin oil

Cut the vegetables into small cubes, then bake each food separately in a pan until until it gets golden brown color.
Mix cooked spelt with roasted vegetables, salt, pepper, chives, corn and parsley.
Sprinkle the salad with roasted pumpkin seeds with red pepper and pour pumpkin oil over it.