If you want a very strong aromatic experience, you can salt-bake the root vegetables
Red Bell Pepper
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Peel and cut your carrot so that they all have a similar size and shape.
Wash and cut your leeks and red bell pepper so that they all are a similar size.
Finely chop your chives and spring onion.
Preheat your oven to 200°C (400°F).
Spread the Carrot and Leeks, mustard powder evenly on an oven tray and splash with oil. Set the oven to 200°C/400°F and roast for 5 minutes.Finally, add Red Bell Pepper and roast for another 25 minutes.
Toast almonds on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.
Mix carrot, leeks and red bell pepper together in a bowl.
Mix balsamic vinegar and soy sauce together in a bowl with salt and pepper, then drizzle on top of your dish.