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Honey-roasted parsnip and carrot salad
Honey-roasted parsnip and carrot salad
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Transform winter with a hearty roasted veggie and chickpea salad topped with creamy goat cheese.
Ingredients:
  • 6 small parsnips, peeled, ends trimmed, halved
  • 1 bunch Dutch carrots, peeled
  • 400g can chickpeas, rinsed, drained
  • 1/2 tsp dried chilli flakes (optional)
  • 20.00 ml small rosemary sprigs
  • 57.20 gm honey
  • 20.00 ml white wine vinegar
  • 5.90 gm Dijon mustard
  • 1 bunch watercress, sprigs picked
  • 120g goat’s cheese, thickly sliced
Instructions:
  • Preheat the oven to 200°C. Line a large baking tray with baking paper. In a large bowl, combine parsnip, carrot, chickpeas, optional chili flakes, rosemary, 2 teaspoons of oil, and half the honey. Season to taste. Spread the mixture out in a single layer on the prepared tray.
  • Roast the parsnip and carrots for 20-25 minutes, turning occasionally, until tender and caramelized. Let it cool slightly before serving.
  • Combine vinegar, mustard, remaining oil, and honey in a screw-top jar. Shake vigorously until fully mixed. Season to taste.
  • Place the carrot mixture and watercress in a serving dish, then drizzle with the vinegar mixture. Add the goat's cheese on top and season before serving.

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