Parsnip soda bread with ricotta & roasted cherry tomatoes


For the soda bread

250g plain white flour, plus extra for dusting
250g wholemeal flour
2 tsp bicarbonate of soda
175g parsnips, peeled and grated
100g mature Cheddar, grated
1 tbsp cumin seeds
2 tbsp sunflower seeds
2 tbsp pumpkin seeds
1 tbsp sesame seeds
1 tsp sea salt
400ml buttermilk

To serve

200g pack cherry tomatoes on the vine
1 tbsp extra virgin olive oil
4 tbsp ricotta


Serves: 4-6

5 stars

Average user rating Based on 1 rating