A low-fat yet rustic root vegetable salad flavoured with honey and rosemary. It makes a great accompaniment a roast dinner.
Ingredients
- 500g parsnip, quartered
- 1 tbsp olive oil
- 200g pack cooked and peeled whole chestnut
- 2 rosemary sprigs, roughly chopped
- 1 tsp clear honey
- 140g bag mixed salad leaf (we used watercress, rocket & spinach)
Method
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Heat oven to 200C/180C fan/gas 6. On a baking tray, toss the parsnips with 2 tsp of the oil, season and roast for 20 mins. Remove from the oven and stir through the chestnuts and rosemary, then drizzle over the honey and roast for 10-15 mins more. Leave to cool.
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Toss the leaves with the remaining oil and some seasoning, and pile onto a serving plate. Top with the parsnips, chestnuts and any juices from the tray.