Roast Parsnip, Olive & Lentil Salad
Clock Image
Prep: 25 mins
Cook: 30 mins
Roasting parsnips makes them wonderfully sweet and tender, making them the perfect salad partner for nutty lentils and peppery watercress, tumbled with salty olives and drizzled in a zingy orange and thyme dressing.
This recipe is a:
See this week's box.
557 kcal
(per portion)
Ingredients you'll need
  • 600g parsnips
  • 1 red onion
  • 1 orange
  • A handful of thyme, leaves only
  • 400g tin of green lentils
  • 80g Kalamata olives
  • 50g watercress
From your kitchen
  • 2 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
You'll need
  • Vegetable peeler
  • Baking tray
Step by step this way
  • 1.

    Preheat the oven to 200°C/Fan 180°C/Gas 6. Trim the parsnips and peel them. Cut them into quarters lengthways. Place the parsnips on a baking tray and drizzle over 1 tbsp olive oil. Sprinkle over some salt and pepper and toss together. Slide into the oven to roast for 30 mins.

  • 2.

    Meanwhile, peel and thinly slice the red onion. Pop it in a large bowl. Zest and juice in the orange. Add the thyme leaves, 1 tbsp olive oil and a pinch of salt. Stir together and set aside to marinate.

  • 3.

    Drain and rinse the lentils under cold water. Halve the olives. Add them both to the onion, but don't stir them in just yet.

  • 4.

    Take the parsnips out of the oven. They should be soft and lightly caramelised at the edges.

  • 5.

    Divide handfuls of watercress between a couple of plates. Stir the lentils and olives into the marinated onions. Spoon the mixture over the watercress and top with the roasted parsnips. Serve straight away.

This recipe is from
See this week's box