1.) Preheat oven to 220°C or 200°C fan. Line a baking tray with baking paper.
2.) Place carrot and parsnip pieces on tray. Combine the oil, cumin and honey and pour a third of mixture over vegetables. Bake until edges are crisp.
3.) Spray a fry pan and put diced chicken breast over high heat. Add a third of the dressing mixture to the pan and cook chicken until edges begin to brown. Add additional cumin and pepper to your liking.
4.) Add hazlenuts to tray in the oven and bake for 5 minutes or until roasted.
5.) Divide spinach, Cherry Bocconcini, vegetables, chicken and hazelnuts between four bowls. Pour over remaining dressing and sprinkle salads with sumac and coriander to serve.
