- 500g parsnip, quartered
The fact that the parsnip is a member of the carrot family comes as no surprise – it looks…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 200g pack cooked and peeled whole chestnut
'Chestnuts roasting on an open fire...' that kitsch old Nat King Cole song perfectly…
- 2 rosemary sprigs, roughly chopped
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 1 tsp clear honey
- 140g bag mixed salad leaf (we used watercress, rocket & spinach)
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.
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.