Roasted Parsnip, Pear & Wensleydale Salad
A feel-good treat from the Dairy Diary 2021 – 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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