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Balsamic Roast Winter Veg Salad
This warm winter salad features two seasonal superstars – parsnips and purple sprouting broccoli. Roasted till tender and caramelised. Then tossed with a sweet honey balsamic dressing. And spiced with cayenne and coriander. It's a hearty dish that shows how delicious salads can be all year round.
Ingredients
- 400g parsnips
- A pinch of cayenne pepper
- 1 tsp ground coriander
- 300g purple sprouting broccoli
- 2 tbsp balsamic vinegar
- 40g honey
- 400g tin of red kidney beans
- 2 spring onions
- 50g rocket
Prep: 10 mins | Cook: 30 mins
Method
1. Preheat the oven to 200°C/Fan 180°C/Gas 6. Trim the parsnips and halve them lengthways. Slice each half into chunks (3-4cm long). Pop them into a large bowl and sprinkle over a pinch of cayenne pepper (it’s spicy, so use as much or as little as you like).
2. Add the ground coriander, a pinch of salt and pepper and 1 tbsp olive oil. Toss to coat them in the oil and seasonings. Spread the parsnips out on a baking tray and roast for 20 mins. Keep the bowl for later – no need to wash it up.
3. Trim any woody ends off the purple sprouting broccoli and slice any thick pieces in half lengthways. In a small bowl, whisk together the balsamic vinegar and honey with 1 tbsp olive oil and a pinch of salt and pepper.
4. Remove parsnips from oven and add the broccoli. Drizzle half the balsamic dressing over the veg then toss to coat. Return to the oven and roast for 10 mins till the veg are tender, caramelised and slightly charred.
5. Meanwhile, drain and rinse the red kidney beans. Add them to the large bowl you set aside earlier. Trim the roots and any ragged greens from the spring onions. Finely slice them and add them to the bowl, along with the roast veg and rocket. Drizzle over the remaining dressing and toss everything together.
6. Taste the salad. Season with salt or pepper, if you think it needs it. Divide between 2 plates and serve.
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