Roasted Parsnip and Goat's Cheese Salad with Rocket
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Ingredients
- 400 g parsnips, peeled and diced
- 100 g soft goat's cheese
- 60 g rocket
- 3 tbsp olive oil
- 1 tbsp honey
Nutrition (per serving)
- Calories
- 252 kcal
- Protein
- 6.2 g
- Carbohydrate
- 17.9 g
- of which sugars
- 9.6 g
- Fat
- 15.8 g
- of which saturates
- 5.2 g
- Fibre
- 5.2 g
- Salt
- 0.35 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Toss the parsnips with the olive oil and honey and roast for 25 minutes until tender and caramelised.
- 2
Leave the parsnips to cool slightly.
- 3
Arrange the rocket on plates and top with the roasted parsnips.
- 4
Crumble over the goat's cheese.
- 5
Drizzle with any remaining honey and oil and serve.
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