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Bulgur wheat and honey-roasted parsnip salad

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Bulgur wheat and honey-roasted parsnip salad

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Bulgur wheat and honey-roasted parsnip salad

By Khanya Mzongwana

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

300 g parsnips, halved lengthways
1 T paprika
1 t cumin seeds
1 T ground turmeric
2 Cajun seasoning
3 T honey
3 T olive oil
300 g bulgur wheat, cooked
sea salt and freshly ground black pepper, to taste
80 g roasted, salted peanuts, for serving

For the vinaigrette, blend:

½ cup carrot juice
1 thumb-sized piece ginger, peeled and grated
3 T honey
salt, to taste
3 T white wine vinegar
3 T olive oil

Method

1. Preheat the oven to 220°C. Place the parsnips on a baking tray and rub with the paprika, cumin, turmeric, Cajun seasoning, honey and olive oil.

2. Roast for 30 minutes, or until the parsnips are cooked through and caramelised on the edges.

3. Mix with the cooked bulgur wheat, season and serve topped with the peanuts and dressing.

Cook's note: I added colour to the parsnips with turmeric and smoked paprika. They're great served with the pork belly or masala chicken.