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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
Winter hearty salad: Roasted veggies, chickpeas & creamy goat cheese for a satisfying, healthy meal.
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
  • 36.40 gm olive oil
  • 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 chilli flakes, rosemary, 2 teaspoons of oil, and half the honey. Season the mixture, then spread it in a single layer on the prepared tray.
  • Roast the parsnip and carrots until tender, caramelized, and irresistible, about 20-25 mins. Allow them to cool down a bit before serving.
  • Combine the vinegar, mustard, remaining oil, and honey in a screw-top jar. Shake vigorously until fully mixed. Season to taste.
  • Layer the carrot mixture and watercress in a serving dish, then generously drizzle with the vinegar mixture. Sprinkle with goat’s cheese and season to perfection before serving.

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