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Middle Eastern Parsnip Salad with Feta | Delicately Nutty and Roasted
(0)
40 min
Under an hour
Gurkerl Küche
Aromatischer, wärmender Hauptspeisensalat für den Herbst: Im Backrohr zart geröstete Pastinaken treffen auf cremigen Feta, frischen Babyspinat, rubinrote Granatapfelkerne und knackige Walnüsse – abgerundet mit einem samtigen Tahini-Zitronen-Dressing und feiner Minze.
Ingredients
Preparation method
Roast parsnips in the oven
Preheat the oven to 200 °C top/bottom heat (180 °C fan oven) and line a baking sheet with baking paper.
Thoroughly wash the parsnips, peel, and cut lengthwise into quarters or bite-sized sticks. In a bowl, toss well with about 25 ml of the olive oil, ground cumin, ground coriander, and a pinch of salt and pepper.
Spread the seasoned parsnips evenly on the baking sheet and bake in the preheated oven for 22–25 minutes until tender and golden-brown roasted at the tips. Then allow to cool briefly.
Chef's tip
For extra roasted flavour, you can also toast a teaspoon of light sesame seeds along with the walnuts.
The salad is excellent as a wholesome main dish or can easily be prepared ahead for the next day (meal prep).
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