Spicy Parsnip Salad

Spicy Parsnip Salad

By WLR's Food Information Executive, Laurence Beeken


  • 2 Tsp Cumin Seeds
  • 2 Tsp Coriander Seeds
  • ½ Tsp Turmeric Powder
  • 1000g Parsnip
  • 200g Mixed Salad Leaves
  • 20ml Extra Virgin Olive Oil
  • 200g Coconut Cream, Light


  1. Preheat the oven to 200°C/400°F/Gas mark 6
  2. Trim and peel the parsnips, halve horizontally and cook in boiling water until soft.
  3. Place the ground coriander, ground turmeric and the cumin seeds in a bowl and mix with a little salt and black pepper.
  4. Add the oil and coconut cream and stir.
  5. Drain the parsnips and rinse under cold running water.
  6. Place the parsnips into a roasting dish and coat with the spice mix making sure they are thoroughly coated.
  7. Roast for around 55 minutes until crisp and golden.
  8. Place on top of the salad leaves and serve.

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