For the salad:
- 3 parsnips
- 1 tablespoon coconut oil
- 1 tablespoon maple syrup
- 85g (½ cup) of dry quinoa (or one packet of pre cooked quinoa)
- 250ml of water
- 2 handfuls of seasonal green leaves like rocket or beetroot leaves
- 150g feta cheese
- 1 pomegranate
- Fresh parsley to serve
For the dressing:
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon of maple syrup
- Pinch of salt
Preheat the oven to 180°C and prepare a baking tray lined with foil.
Peel the parsnips, slice into wedges and place on the baking tray. Melt the coconut oil and pour over the parsnips along with the maple syrup. Toss together and bake for 30-40 minutes until golden and tender.
While the parsnips are roasting, prepare the quinoa by rinsing well in a sieve. Cover it with 250ml of water, bring to the boil and then reduce the heat to a simmer until all the water has been absorbed. Once cooked, mix the roast parsnips with the quinoa and set aside.
Divide the green leaves between two plates and top with the quinoa and parsnips. Then crumble over the feta.
Deseed the pomegranate and scatter half of the pomegranate arils over the top.
Whisk together the salad dressing and drizzle on top followed by some roughly chopped parsley. Then it’s ready to serve!