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Roast parsnip, quince & caramelised onion salad with preserved lemon

Roast parsnip, quince & caramelised onion salad with preserved lemon

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Rating: 4 out of 5.3 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Boil quinces before roasting to give a tender, creamy texture, then add to this pretty salad with giant couscous and a punchy ginger dressing

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal674
fat20g
saturates2g
carbs98g
sugars20g
fibre15g
protein17g
salt0.1g
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Ingredients

Method

  • STEP 1

    Heat oven to 200C/180C fan/gas 6 and put a large saucepan of water on to boil. Boil the quinces for 20-25 mins until almost tender when poked with a knife. Drain well, then leave sitting in the colander to steam- dry. Repeat with the parsnips, but only boil for 3-4 mins before draining.

  • STEP 2

    Mix 2 tbsp of the oil, half the cumin seeds, the turmeric, 1 tbsp ginger syrup and some seasoning in a big roasting tin. Toss in the steam-dried parsnips and quinces, then roast for 25 mins until golden, caramelising and tender. Tip the almonds onto a baking tray and toast for 5 mins in the oven after the veg comes out.

  • STEP 3

    Meanwhile, cook the couscous following pack instructions, with 2 pinches turmeric in the water, then drain well. Slowly cook the onions in the remaining 2 tbsp oil with remaining cumin seeds until really soft, golden and beginning to caramelise.

  • STEP 4

    Whisk the remaining 3 tbsp ginger syrup with the chopped ginger, chopped preserved lemons, lemon juice and plenty of seasoning. Tip the couscous, roasted vegetables, caramelised onions and chopped parsley onto a serving platter or into a big bowl. Roughly chop the toasted almonds a few times, then add them too, before drizzling over the lemon dressing. Toss everything together well and serve. Any leftovers will taste great the next day.

Goes well with

Recipe from Good Food magazine, October 2014

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Overall rating

Rating: 4 out of 5.3 ratings
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