Wednesday, 17 December 2008

Roast Parsnip and Chickpea Salad

A really simple salad I learnt at pieceofplenty that does something a bit different with parsnip and carrots. Yoghurt and parsley goes perfectly with the spicy oily chickpea and roast parsnip salad. Eat with hummus, pitta and some green leaves.

Serves 4 as a side dish

4 parsnips, peeled and cut into chunks (works equally well with carrots)
2 cloves garlic, finely chopped
2tsp smoked paprika
1tsp dried chilli (depending on how hot you like it!)
3tbsp olive oil
1 can chickpeas, drained
squeeze lemon juice

To serve:
1 bunch chopped parsley, finely chopped
greek yoghurt

  • Lay the parsnip out on a roasting try.
  • Sprinkle over the garlic, chilli and parpika and season well.
  • drizzle over the oil, stir the parsnips and make sure thay are well coated in the oily spice mixture.
  • Roast at 200C for 20-30mins until soft and brown around the edges.
  • Tip into a bowl with the chickpeas, add the lemon juice ans stir well, you might want to add a little more oil.
  • Stir in half the parsley and serve the rest sprinkled on top.
  • That's it! eat with a dollop of greek yoghurt

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