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    Honey-roast Parsnip Salad with Chicory, Grape and Feta

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    Honey-roast Parsnip Salad with Chicory, Grape and Feta

    This make a hearty lunchitme salad

    • Preparation time: 35 minutes
    • Cooking time: 35 minutes to 40 minutes
    • Total time: 1 hour 10 minutes to 1 hour 15 minutes 60 minutes 15 minutes

    Serves: 4


    • 500g medium parsnips
    • 5 tbsp walnut oil
    • 2 tsp clear honey
    • 250g white chicory
    • 150g seedless red grapes, halved
    • 100g walnut halves, broken
    • 100g Feta, sliced and crumbled
    • 75g watercress, trimmed and washed
    • 1 tbsp white wine vinegar


    1. Preheat the oven to 200˚C/gas 6. Bring a large pan of water to the boil and add the whole parsnips. Boil for 10 minutes and drain; once they are cool enough to handle, top and tail them. Cut each parsnip in half horizontally. Then, with the help of a small knife, peel off the skin. This winds off easily if you work around the parsnip. Cut the parsnips lengthways into wedges.
    2. Put 2 tbsp walnut oil and the honey into a large bowl. Add the parsnips, season, and mix thoroughly. Tip into a non-stick roasting tin and bake in the oven, turning occasionally, for 35–40 minutes until caramelised.
    3. Meanwhile, trim the chicory and slice the leaves lengthwise. Place in a large bowl and add the grapes, walnuts, Feta and watercress.
    4. In a separate bowl, whisk together the vinegar with the remaining walnut oil. Season to taste. Once the parsnips are cooked, add to the salad, mix in the vinaigrette and serve immediately.

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