Roasted parsnip, carrot and ginger salad with pomegranate

  • 2 medium carrots, peeled, finely sliced
  • 1 parsnip, peeled, finely sliced
  • 2 medium red onions, peeled, finely sliced
  • Zest of 1/2 orange
  • Juice of 1 orange
  • 50g macadamia nuts, crushed, toasted
  • 2 tbsp ginger, peeled, grated
  • 3 tbsp extra virgin olive oil
  • 1/2 tsp salt
  • 1/2 tsp coarsely ground black pepper
  • 45g fresh coriander leaves
  • Seeds 1 very ripe and red pomegranate
1) Preheat the oven to 180C/Gas 4.

2) Mix all of the ingredients except the coriander leaves and pomegranate seeds together in a bowl, then place on a roasting tray in the oven. Stir after 15 minutes and cook for another 20 minutes. Do watch them because they can burn easily and may need an occasional stirring.

3) Once cooked, remove the tray from the oven. When the vegetables have cooled, mix in the coriander leaves. Extract the seeds from the pomegranate and sprinkle over the salad.

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