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Roasted Parsnip, Pear & Wensleydale Salad

Roasted Parsnip, Pear & Wensleydale Salad

A feel-good treat from the Dairy Diary – Roasted Parsnip, Pear & Wensleydale Salad.






Roasted Parsnip, Pear & Wensleydale Salad

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)

Instructions

1

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.

2

Mix remaining oil with honey, soy sauce and vinegar to make a dressing.

3

Divide salad between two plates, scatter over roasted parsnips, pear slices and nuts. Drizzle with dressing and crumble over cheese. Serve immediately.

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