Parsnips aren’t just for roasting alongside a Sunday dinner. With the sunny weather here, they’re perfect tossed through salads too, roasted until golden and sweet, then paired with crunchy chickpeas, crisp cos lettuce, salty feta and sticky dates. This spiced parsnip salad is hearty enough for lunch or perfect served alongside grilled meats or BBQ dinners.
Ingredients
For the salad
- 4–5 parsnips
- 1 tsp curry powder
- Olive oil, for cooking
- Salt and pepper
- 1 x 400g tin chickpeas, drained
- 1 tsp paprika
- ½ tsp cumin
- Olive oil, for cooking
- Salt and pepper
- 1 head cos lettuce
- 30g dates, chopped
- 50g feta cheese
- 20g almonds, roughly chopped
For the dressing
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp honey
- ½ tsp wholegrain mustard
Method
Preheat the oven to 180°C.
Drain and rinse the chickpeas, then dry well using a clean tea towel. Drying the chickpeas throughly will help them crisp up in the oven. Add to a bowl with a drizzle of olive oil, paprika, cumin, salt and pepper. Toss well and spread onto one side of a baking tray.
Peel and wash the parsnips, then pat dry. Cut in half lengthways, then into similar-sized pieces so they cook evenly. Toss in a bowl with olive oil, curry powder, salt and pepper. Place onto the other side of the tray.
Roast for 25 minutes, turning halfway through, until the parsnips are golden and the chickpeas are crisp. Remove from the oven and allow to cool slightly.
Wash and dry the cos lettuce well, then tear or chop into smaller pieces. Add to a serving platter or bowl.
To make the dressing, whisk together the olive oil, lemon juice, honey and wholegrain mustard.
Top the lettuce with the roasted parsnips, crispy chickpeas, chopped dates, crumbled feta and almonds. Drizzle over the dressing and serve.