Roasted Parsnip, Pear & Wensleydale Salad
Emily Davenport
2 servings
10 minutes
349
British
Mains,Salad
A feel-good treat from the Dairy Diary 2021 - Roasted Parsnip, Pear & Wensleydale Salad.
Find more recipes like this in the Dairy Diary recipe collection.
Ingredients
- Parsnips 2 medium, peeled and quartered
- Chilli oil 1 tbsp plus 2 tsp extra
- Honey 1 tsp
- Soy sauce 2 tsp
- White wine vinegar 1 tsp
- Babyleaf salad 50g (2oz)
- Ripe pear 1 small, cored and sliced
- Mixed nuts 25g (1oz), chopped
- Wensleydale cheese 50g (2oz)
Directions
Preheat oven to 220°C/200°fan/Gas 7 and line a baking tray with baking paper.
Coat parsnips with 1 tablespoon oil and roast on tray for 20 minutes or until tender.
Mix remaining oil with honey, soy sauce and vinegar to make a dressing.
Divide salad between two plates, scatter over roasted parsnips, pear slices and nuts.
Drizzle with dressing and crumble over cheese. Serve immediately.