Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 1 out of 4
8 Ingredients
Number of servings
4
- 500grams parsnips, peeled and chopped into wedges
- 2tablespoons olive oil
- 1tablespoons honey, beaten
- 2teaspoons garam masala
- 1 large orange, juice and zest
- 100grams red cabbage, shredded
- 150grams kale, destalked and chopped
- 60grams flaked almonds
Nutrition per serving
1150kJ / 275Cal
1150 Kilojoules or 275 Calories
13% of daily energy intake*
Protein
5.6grams
Fat
18.0grams
Carbs
22.6grams
Sugars
21.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Lightly spiced honey roasted parsnip makes this salad a hearty and delicious lunch option.
Method
Step 1 of 3
Pre-heat the oven to 180°C. Whisk the olive oil, honey, garam masala, orange juice and zest together in a small bowl to make a dressing.
Step 2 of 3
Spread the parsnip wedges out on a baking tray and drizzle with half of the dressing. Toss to coat. Roast for 40 minutes, turning halfway through.
Step 3 of 3
Add the kale and flaked almonds and roast for 5 minutes. Toss the roasted vegetables in a bowl with red cabbage and the rest of the dressing.
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