Name: Roast parsnip, quince & caramelised onion salad with preserved lemon
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Yield: 4
Cuisine: British
Ingredients: 2-3 quinces halved lengthways, woody cores cut away, chopped into thick slices (drop into water with a squeeze of lemon juice while preparing, to stop them browning); 500g parsnips peeled and cut into long wedges; 4 tbsp rapeseed oil; 1 tbsp cumin seeds; ¼ tsp ground turmeric plus 2 pinches; 2 balls stem ginger from a jar, finely chopped, plus 4 tbsp syrup from the jar; 50g whole almonds with skins; 350g giant couscous; 2 onions sliced; 2 preserved lemons from a jar, halved, seedy middles discarded and skin diced; juice 3 lemons; small pack flat-leaf parsley roughly chopped

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Roast parsnip, quince & caramelised onion salad with preserved lemon

Roast parsnip, quince & caramelised onion salad with preserved lemon

Sarah Cook

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Serves 4

Easy

Prep: 40 mins

Cook: 1 hr

A star rating of 3.6 out of 5.3 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

2-3 quinces

halved lengthways, woody cores cut away, chopped into thick slices (drop into water with a squeeze of lemon juice while preparing, to stop them browning)
500g parsnips

peeled and cut into long wedges
4 tbsp rapeseed oil
1 tbsp cumin seeds
¼ tsp ground turmeric

plus 2 pinches
2 balls stem ginger

from a jar, finely chopped, plus 4 tbsp syrup from the jar
50g whole almonds

with skins
350g giant couscous
2 onions

sliced
2 preserved lemons

from a jar, halved, seedy middles discarded and skin diced
juice 3 lemons
small pack flat-leaf parsley

roughly chopped

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Nutrition: per serving

kcal674
fat20g
saturates2g
carbs98g
sugars20g
fibre15g
protein17g
salt0.1g

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.

Recipe from Good Food magazine, October 2014

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A star rating of 3.6 out of 5.3 ratings

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