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Spiced parsnip salad with turmeric & coconut dressing
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300g small parsnips, trimmed and scrubbed
2 tsp vegetable oil
4 whole cloves garlic, bruised
2 tsp Cooks’ Ingredients Panch Phoran, roughly crushed
1 tsp ground turmeric
50g Co Yo Natural Coconut Milk Yoghurt Alternative
Juice of ½ a lime
1 tsp maple syrup
300g pouch Waitrose Red Rice, Lentils & Butternut
¼ x 25g pack fresh coriander, torn
1. Preheat the oven to 220°C, gas mark 7. Line a baking tray with foil. Quarter the parsnips, then cut them into pointy batons and toss with the oil, garlic and some seasoning. Roast for 15 minutes until golden and tender, then toss with the panch phoran and cook for 2 minutes more.
2. For the dressing, put the turmeric into a small, dry pan and heat for about 1 minute until aromatic. Stir into the yoghurt, with the lime juice, maple syrup and 1 tablespoon water to make a spoonable dressing. Season to taste.
3. Heat the lentil and rice pouch following the pack instructions. Toss with the parsnips and coriander, then spoon onto a serving plate and drizzle with the dressing.
Cook’s tip Replace the parsnips with 300g Waitrose Roasting Vegetable Medley. Add the garlic for the last 15 minutes of cooking and panch phoran with 2 minutes to go.
Typical values per serving:
High in fibre; 1 of your 5 a day; vegan