Jacksons - Magazine - Page 12
THE BEST
SEASONAL DISHES
FOR MARCH
INGREDIENTS
4 medium carrots, peeled and cut into
batons
3 medium parsnips, peeled and cut into
batons
2 tbsp olive oil
1 tsp ground cumin
Salt and pepper, to taste
75g mixed salad leaves (such as rocket,
spinach, and watercress)
50g toasted hazelnuts, roughly chopped
50g feta cheese, crumbled
For the dressing:
2 tbsp olive oil
1 tbsp red wine vinegar
1 tsp Dijon mustard
1 tbsp honey
Salt and pepper, to taste
12
PROPERTY NEWS
ROAST CARROT AND PARSNIP SALAD
WITH HAZELNUT DRESSING
INSTRUCTIONS
Roast the vegetables: Preheat oven to 200°C (180°C fan). Toss carrot
and parsnip batons with olive oil, cumin, salt, and pepper. Roast for
25-30 minutes until tender and browned.
Prepare the dressing: Whisk together olive oil, red wine vinegar,
Dijon mustard, honey, salt, and pepper.
Assemble the salad: Cool the roasted vegetables slightly, then toss
with mixed salad leaves.
Finish the salad: Drizzle dressing over the salad, toss to coat, and
top with toasted hazelnuts and crumbled feta.
