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Middle Eastern Parsnip Salad with Feta | Aromatic Delight
(0)
40 min
Quick
Gurkerl Küche
Ein herrlich wärmender orientalischer Hauptspeisensalat für den Herbst: Im Backrohr karamellisierte Pastinaken und krosse Kichererbsen auf frischem Babyspinat, verfeinert mit cremigem Feta, knackigen Pistazien, Granatapfelkernen und samtigem Tahini-Zitronen-Dressing.
Ingredients
Preparation method
Roast vegetables in the oven
Preheat the oven to 200 °C top/bottom heat and line a baking tray with baking paper.
Thoroughly wash the parsnips, peel them, and cut into bite-sized batons, about 1.5 cm thick. Drain the chickpeas, rinse thoroughly, and pat dry with paper towels.
Spread the parsnips and chickpeas on the baking tray. Toss evenly with 20 ml of olive oil, ground cumin, salt, and pepper. Roast in the preheated oven for about 25 minutes until golden brown and tender.
Chef's tip
For an even richer flavour, you can add the feta to the baking tray for the final 5 minutes of baking time so it becomes warm and creamy.
Also ideal for meal prep: Store the roasted parsnips and tahini dressing separately and assemble the salad fresh just before serving.
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