Roast parsnip & chestnut salad
Serves 5 - 6
Easy
Prep:
Cook:
A low-fat yet rustic root vegetable salad flavoured with honey and rosemary. It makes a great accompaniment a roast dinner.
Skip to ingredients
Showing items 1 to 3 of 6
- 500g parsnipquartered
- 1 tbsp olive oil
- 200g pack cooked and peeled whole chestnut
- 2 rosemarysprigs, roughly chopped
- 1 tsp clear honey
- 140g bag mixed salad leaf(we used watercress, rocket & spinach)
Nutrition: per serving (6)
- kcal131
- fat3glow
- saturates1g
- carbs3g
- sugars8g
- fibre7g
- protein3g
- salt0.1g
Method
step 1
Heat oven to 200C/180C fan/gas 6. On a baking tray, toss the parsnips with 2 tsp of the oil, season and roast for 20 mins. Remove from the oven and stir through the chestnuts and rosemary, then drizzle over the honey and roast for 10-15 mins more. Leave to cool.
step 2
Toss the leaves with the remaining oil and some seasoning, and pile onto a serving plate. Top with the parsnips, chestnuts and any juices from the tray.
