Save to your scrapbook
Maple-glazed parsnip salad with crispy serrano ham
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Serves: 6 as a side
500g small parsnips, washed
1 tbsp rapeseed oil
1 tbsp wholegrain mustard
50ml maple syrup
100g serrano ham
50g walnut halves
2 x 60g pack Steve’s Leaves Fennel Tops & Sweet Leaves (or 130g Waitrose Watercress, Rocket & Spinach Salad)
Juice of ½ lemon
1. Preheat the oven to 200°C, gas mark 6. Trim the parsnips and cut into quarters, lengthways (no need to peel them). Mix the rapeseed oil, mustard and maple syrup together in a large bowl. Toss the parsnips in the mixture and coat.
2. Tip into a large non-stick roasting tray and place in the oven to roast for 35 minutes until crisp and sticky. Five minutes before
the end of cooking time, add the walnuts to toast in the oven. Remove and keep warm.
3. On a separate tray, put the serrano ham in a single layer and place in the oven for 10 minutes until crisp and golden. Remove from the oven and leave to cool down to room temperature.
4. Toss the parsnips with the walnuts, salad leaves, crispy ham and a squeeze of lemon. Season and serve warm.
1 of your 5 a day
Low in saturated fat
Typical values per serving:
This recipe was first published in December 2015.