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Middle Eastern Parsley Root Salad with Feta | Spiced & Roasted
(0)
Under an hour
Gurkerl Küche
Ein eleganter Hauptspeisensalat aus der orientalischen Küche: Zarte, karamellisierte Peterwurzen aus dem Backrohr treffen auf cremigen Feta, knusprige Kichererbsen und ein samtiges Tahini-Zitronen-Dressing. Verfeinert mit frischer Minze, Petersilie, süß-säuerlichen Granatapfelkernen und gerösteten Walnüssen – die perfekte herbstliche Levante-Komposition.
Preparation method
Preparation & roasting
Preheat the oven to 200 °C top/bottom heat and line a baking sheet with baking paper.
Thoroughly wash and peel the parsley roots, cut them lengthwise into quarters, and slice into bite-sized batons. Drain the chickpeas in a sieve, rinse with cold water, and pat thoroughly dry with paper towels.
Spread the parsley roots and chickpeas onto the prepared baking sheet. Toss with 2 tbsp of extra virgin olive oil, the ground cumin, half of the fine salt, and a little ground black pepper. Roast in the preheated oven for about 25 to 30 minutes until golden brown and tender, turning once halfway through the cooking time.
Chef's tip
The salad tastes particularly delicious when the parsley roots meet the cool bed of herbs and spinach while still lukewarm from the oven.
For a delicate sweet note, you can add a teaspoon of runny honey to the tahini dressing.
80 min
Quick
