- 500g (5 medium) parsnips, peeled and cut into thumb-sized pieces
- 2 ½ tbsp cold pressed rapeseed oil
- 1 tsp ground turmeric
- 2 tsp ground coriander
- 2 tbsp sesame seeds
- 130g wild rice
- 2 red onions, sliced
- 2 tbsp white wine vinegar
- 3 tbsp tahini
Also known as tahina, this finely ground paste of husked and roasted sesame seeds is an…
- 1 small pack mint, leaves roughly chopped
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 1 small pack coriander, roughly chopped
- 2 tbsp pomegranate seeds
Heat oven to 200C/180C fan/gas 6. Toss the parsnips in 1½ tbsp of the oil, the turmeric, coriander and some seasoning, then sprinkle over the sesame seeds so each piece is well coated. Roast in the oven for 30 mins until tender.
Meanwhile, cook the wild rice following pack instructions. Heat the remaining 1 tbsp oil in a separate pan, then add the sliced onion with 3 tbsp water. Cook for 10-15 mins, stirring occasionally until completely soft. Turn up the heat, add 1 tbsp of the vinegar and cook for a few mins until bright pink.
Whisk the tahini with the remaining vinegar and enough warm water to make a creamy dressing. Season to taste.
Drain the wild rice, then mix through the onions and ¾ of the chopped herbs. Distribute between three plates, then top with the sesame parsnips, pomegranate seeds and the remaining herbs. Serve with the tahini dressing drizzled over.