Warm Roasted Parsnip & Leek Quinoa Salad

During the cooler months, i’m usually less inclined to crave a bowl full of raw vegetables (shock horror). So as the season changes, so too does my salad game! The template to a perfect winter salad (in my humble opinion) is one of sustaining comfort that is somewhat counterbalanced by a healthy dose of fibre and nourishment.

This salad is just that – parsnips and leeks are roasted low and slow with plenty of olive oil, rosemary and sage, then tossed through fluffy quinoa, finely shaved celery, toasted hazelnuts, sweet prunes, crumbled feta, coriander and dressed up in a bright and zingy apple cider vinaigrette. A beautifully balanced salad on it’s own, or made even better served beside a slow cooked lamb shoulder with tzatziki or whole baked fish.

Lunch

Dinner

Quick Sticks

Serves 2

Prep Time 10 Mins

Cook Time 40 Mins

Method

1
Preheat oven to 180 degrees celsius and line a baking tray with greaseproof paper. Add the parsnips, leeks, rosemary, oregano, 2 tablespoons of olive oil, a pinch of salt and a little cracked pepper. Toss well, then place into the oven to roast slowly until the vegetables are soft and caramelised. Set aside to cool slightly.
2
Meanwhile, prepare the quinoa. Rinse under cool running water, then add to a small saucepan for which has a lid. Add the water and stock cube. Bring up to the boil, then cover and turn down to a low simmer for 12-14 minutes or until tender. Let stand for 5 minutes uncovered, then fluff with a fork and set aside.
3
In a large bowl, add the garlic, lemon zest, lemon juice, honey, apple cider vinegar, remaining olive oil and a little salt and pepper. Whisk until combine.
4
Add the quinoa, celery, coriander, prunes, half the hazelnuts and half the feta to the bowl. Toss well until everything is coated in the dressing.
5
Serve the salad amongst plates, topping with the remaining hazelnuts, feta and any extra coriander.