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Roasted parsnip, pear & blue cheese salad
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500g essential Parsnips, peeled and quartered
2½ tbsp olive oil
25g walnut pieces
1 tsp honey
1 tbsp English mustard
1 tbsp red wine vinegar
130g pack watercress, rocket and spinach salad
1 Conference pear, quartered, cored and sliced
50g Waitrose 1 Gorgonzola Piccante, cut into small pieces
1. Preheat the oven to 220°C, gas mark 7. Toss the parsnips with ½ tbsp oil, season and spread over a large parchment-lined baking tray. Roast for 20 minutes. After 15 minutes give the parsnips a stir and add the walnuts on a separate small baking tray and cook for the final 5 minutes.
2. Meanwhile, shake together the remaining 2 tbsp oil, honey, mustard and vinegar, and a little seasoning in a jar with the lid tightly screwed on (or whisk thoroughly).
3. Toss the watercress salad with 2 tbsp of the dressing and arrange over a large serving plate. Scatter the pear, roasted parsnips and walnuts over the top. Drizzle over a little more dressing, then scatter with the Gorgonzola.
Typical values per serving:
1 of your 5 a day; source of fibre.
This recipe was first published in Tue Jan 29 10:20:44 GMT 2019.