Roast parsnip, quince & caramelised onion salad with preserved lemon

Roast parsnip, quince & caramelised onion salad with preserved lemon

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Prep: 40 mins Cook: 1 hr

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

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal674
  • fat20g
  • saturates2g
  • carbs98g
  • sugars20g
  • fibre15g
  • protein17g
  • salt0.1g
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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)
    Quince

    Quince

    kwin-s

    The two different shapes - apple and pear in which quinces grow are an obvious clue to the…

  • 500g parsnips, peeled and cut into long wedges
    Parsnip

    Parsnip

    par-snip

    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 4 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 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
    Almond

    Almond

    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • 350g giant couscous
    Couscous

    Couscous

    koos-koos

    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

  • 2 onions, sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 preserved lemons from a jar, halved, seedy middles discarded and skin diced
  • juice 3 lemons
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • small pack flat-leaf parsley, roughly chopped

Method

  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.

  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.

  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.

  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.

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