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

Method

1. 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. 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. 3

   Whisk together remaining olive oil, cider vinegar, a pinch of salt and pepper for the dressing.

4. 4

   Arrange watercress on a platter. Top with warm roasted parsnips and crumbled blue cheese.

5. 5

   Scatter over the candied pecans and drizzle with dressing. Serve straight away.