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Salad · British

Roasted Parsnip, Chickpea and Spinach Salad with Tahini

35 min Serves 4 ~313 kcal/serving ~£4.80 (£1.20/serving) Dairy-freeGluten-freeKid-friendlyVeganVegetarian

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Ingredients

  • 400 g parsnips, peeled and diced
  • 400 g chickpeas
  • 80 g baby spinach leaves
  • 2 tbsp tahini
  • 1 lemon
  • 2 tbsp olive oil

Nutrition (per serving)

Calories
313 kcal
Protein
10.3 g
Carbohydrate
30 g
of which sugars
6 g
Fat
13.7 g
of which saturates
1.9 g
Fibre
13.2 g
Salt
0.67 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Heat the oven to 200C (180C fan, gas 6). Toss the parsnips with the olive oil and roast for 25 minutes until tender and caramelised.

  2. 2

    Drain and rinse the chickpeas and scatter over the tray for the last 10 minutes of roasting to warm through and crisp slightly.

  3. 3

    Whisk the tahini with a squeeze of lemon juice and a splash of water to make a dressing.

  4. 4

    Toss the baby spinach with the roasted parsnips and chickpeas.

  5. 5

    Drizzle with the tahini dressing.

  6. 6

    Serve warm.

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