Parsnip and pear ribbon salad

By 9th March 2017Growers, Customers

Serves 4

1kg (2lb) parsnips, half peeled and quartered lengthways
1 tbsp vegetable oil
2 pears
1 lemon, juiced
2 tbsp honey
1 tbsp extra-virgin olive oil
75g (3oz) goats’ cheese, crumbled
100g (3 1/2oz) rocket leaves
50g (2oz) walnuts, chopped
bunch flat-leaf parsley, chopped

Preheat the oven to gas 7, 220°C, fan 200ºC.

1) In a large mixing bowl, toss the quartered parsnips in the oil. Season with salt and plenty of pepper and arrange in a single layer on a baking tray. Roast for 20 minutes, until golden and crisp.
2) Peel the remaining parsnips, then continue peeling right down to the core to get thin ribbons. Do the same with the pears. Put the parsnip and pear ribbons into a bowl and squeeze over a little lemon juice to stop them going brown.
3) In a pan, heat the honey with the remaining lemon juice and the olive oil. Season well with salt and pepper.
4) Add the goat’s cheese, rocket leaves, chopped walnuts and parsley to the bowl containing the parsnip and pear ribbons and toss well. 5) 5) 5) Arrange on a large serving platter with the roasted parsnips on top. Pour over the hot dressing to serve.

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