We are kicking ourselves for only just creating this recipe as we are on the cusp of saying goodbye to parsnip season.
A mixture of flavours and textures this is definitely what plant based is about. As always you can add or take out to make this dish uniquely yours.
Ingredients
3 Large Parsnips
2 Cups Pecans
1/4 Cup Spinach
2 Cups Chopped Fresh Tomato eg Cherry
1/2 Large Cucumber
1/2 Medium Beetroot
1 Large Lemon
1/2 Medium Onion
Seasonings
Sea/Himalyan Salt-Too taste
Method
Lentil & Quinoa
First things first you will need to get the Lentil and Quinoa mix started. See recipe
Once Lentil & Quinoa mix has finished, cool it down and add to Salad
(Note: Can be substituted with other grains wild rice, spelt etc)
Parsnips
Peel and wash Parsnips
Carefully chop Parsnips into Quarters and light chop of pecans
Line a baking tray with foil and place parsnips on sprinkle with sea salt and lightly drizzle with oil and add pecans.
Place in a pre-heated oven on a medium heat and bake until soft and golden brown
Salad
Wash Spinach, Tomato & Cucumber chop and add to a bowl.Finely chop half a onion and add to bowl
Season salad with Salt, Pepper and drizzle with lemon juice
Chop beetroots into chunks and add to Salad Bowl
Glaze Cheeky Balsamic Glaze Dressing 1. 1/4 Cup Organic Balsamic Vinegar in a bowl 2. A Squeeze of Agave Nectar and stir 3. Drizzle over salad
Add cooked Parsnips Drizzle Balsamic Glaze
Enjoy , enjoy, enjoy!
Why not try our Carrot & Parsnip Fries