Warming Parsnip & Barley Salad
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Prep: 10 mins
Cook: 30 mins
This hearty seasonal salad is packed with roast parsnips spiked with a pinch of chilli, toasted barley and a tangy honey mustard dressing made with roasted garlic, lemon and fresh thyme.
This recipe is a:
See this week's box.
543 kcal
(per portion)
Ingredients you'll need
  • 600g parsnips
  • 75g pearl barley
  • 1 garlic bulb
  • 1 tsp Dijon mustard
  • 1 tbsp honey
  • A pinch of chilli powder
  • 1 lemon
  • A handful of thyme, leaves only
  • 50g lamb's lettuce
From your kitchen
  • 500ml water
  • Sea salt
  • 2tbsp olive oil
  • Freshly ground pepper
Step by step this way
  • 1.

    Preheat your oven to 200°C/Fan 180°C/Gas 6. Set a roasting tray in your oven to heat up. Slice 1cm off the top (the pointy end) of the garlic.

  • 2.

    Rinse the barley. Place in a lidded pot. Pour in 500ml water and a pinch of salt. Bring to the boil. Reduce the heat. Cover. Simmer 25 mins or till the barley is tender. Drain. Let it steam through for a couple of mins.

  • 3.

    Peel your the and cut into 2cm chunks. Toss into the warm roasting tin with 1 tbsp oil and a good pinch of salt and pepper. Nestle the garlic bulb in the centre. Roast 20 mins, turning half way through cooking, or till golden and tender.

  • 4.

    Whisk the honey and mustard with 1 tbsp olive oil. Season to taste. Set aside. Remove the parsnips from the oven once cooked. Pluck the garlic bulb from the pan. Cool a little. Then, squeeze the cloves out and fold through the cooked barley.

  • 5.

    Grate the lemon zest over the parsnips while they’re still warm. Add a pinch of chilli powder and the leaves from the thyme. Toss well. Season with salt and pepper, to taste.

  • 6.

    Spoon the cooked and drained barley over and mix it and the honey mustard dressing together. Add a good squeeze of lemon juice to the mix. Toss in the lamb’s lettuce. Season to taste. Serve warm or cold.