Warm Roasted Parsnip & Blue Cheese Salad with Candied Pecans
Ingredients
- 600 g parsnips
- 120 g blue cheese
- 80 g pecan halves
- 2 tbsp honey
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 80 g watercress
- 2 fresh rosemary
Nutrition (per serving)
- Calories
- 502 kcal
- Protein
- 11.2 g
- Carbohydrate
- 28.8 g
- of which sugars
- 16.1 g
- Fat
- 35.7 g
- of which saturates
- 9.5 g
- Fibre
- 9.7 g
- Salt
- 0.92 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 200°C. Peel and quarter the parsnips lengthways. Toss with 2 tbsp olive oil, rosemary leaves, 1 tbsp honey, salt and pepper. Roast for 30–35 minutes until golden and caramelised.
- 2
Toss the pecans with 1 tbsp honey and a pinch of salt on a small baking tray. Roast alongside the parsnips for 8–10 minutes until candied. Watch carefully. Cool on baking parchment.
- 3
Whisk together remaining olive oil, cider vinegar, a pinch of salt and pepper for the dressing.
- 4
Arrange watercress on a platter. Top with warm roasted parsnips and crumbled blue cheese.
- 5
Scatter over the candied pecans and drizzle with dressing. Serve straight away.
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