Page title and description

Vegetarian mains
Parsnip, apple and chickpea salad with walnuts and blue cheese
Cook's notes
Our salad pack leaves change through the season but always carry a balance of the sweet, peppery and bitter.Ingredients
- 500g parsnips
- oil for roasting, e.g. sunflower or light olive
- 1 tin chickpeas
- 50g salad leaves
- 1 garlic clove
- 2 tsp Dijon mustard
- 1 tbsp red wine vinegar
- 1 tsp ground cumin
- 1 tbsp honey
- olive oil
- 2 apples
- 80g perl las blue cheese
- 60g walnuts
- salt and pepper
Method
Prep time:
5 min
PT5M
Cooking time:
35 min
PT35M
-
Step 1
Preheat oven to 200°C/Gas Mark 6. Wash and peel the parsnips. Cut them into equally sized, chunky batons. Place them in the roasting tray, season with salt and pepper, coat with a little oil. -
Step 2
Roast them in the oven for 30-35 minutes, until tender and starting to colour. Give them a shake and turn half way through. Meanwhile, drain and rinse the tinned chickpeas. Break them up a little with your fingertips, not into a mush but into coarse pieces. -
Step 3
Leave to drain in a sieve. Wash, drain and dry the salad leaves. Peel and very finely chop or crush the garlic clove. Put the garlic into a large mixing bowl and add the mustard, vinegar, cumin and honey. Whisk together until everything is emulsified. -
Step 4
Slowly whisk in 4 tablespoons of olive oil, bit by bit until you have a well-combined dressing. Taste and season well with salt and pepper. It should be sweet, sharp and have a slight heat from the raw garlic. Wash the apples, cut them into quarter's and cut away the core. -
Step 5
Chop into 1cm dice and add to dressing – the vinegar will stop the apple from browning. When the parsnips have roasted, let them cool for 5 minutes before adding them to the dressing bowl, along with the chickpeas and salad leaves. -
Step 6
Turn together gently until everything is well coated. Check the seasoning and add more if needed. Divide the mix between 2 plates, crumble over the blue cheese and the walnuts.