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Middle Eastern Parsley Root Salad | Finely Roasted
(0)
40 min
Under an hour
Gurkerl Küche
Aromatischer, wärmender Hauptspeisensalat für den Herbst: Im Backrohr zart geröstete Peterwurzen treffen auf cremigen Feta, zarte Kichererbsen, frischen Babyspinat, rubinrote Granatapfelkerne und knackige Walnüsse – vollendet mit einem samtigen Tahini-Zitronen-Dressing und frischer Minze.
Preparation method
Roast the parsley roots 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 parsley roots, peel, and quarter lengthwise or cut into bite-sized sticks. In a bowl, toss thoroughly with approx. 25 ml extra virgin olive oil, ground cumin, and a pinch of salt and pepper each.
Spread the seasoned parsley roots evenly on the prepared baking sheet and roast in the hot oven for 20–25 minutes until tender and lightly caramelised at the edges. Then remove from the oven and allow to cool until lukewarm.
Chef's tip
For an even more intense flavour, you can add the drained chickpeas to the baking sheet for the final 10 minutes and roast them along in the oven.
This main-course salad is perfect for meal prep – simply transport the tahini dressing separately and pour it over the salad just before serving.
Ingredients
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