Home
Recipes
Main Meals

Easy tomato shakshuka

Brunch recipes

Easy tomato shakshuka

20 minutes

Plant-based Mexican-style nachos

Mexican recipes

Plant-based Mexican-style nachos

20 minutes

Easy masala chicken soup with buckwheat and turmeric labneh

Soup recipes

Easy masala chicken soup with buckwheat and turmeric labneh

1 hour

Quick pork rasher and crunchy veg broth with slaw

Pork recipes

Quick pork rasher and crunchy veg broth with slaw

Seafood-and-chilli cioppino (stew)

Italian recipes

Seafood-and-chilli cioppino (stew)

30 minutes

LemonGold-glazed pork belly with pistachio granola

Pork recipes

LemonGold-glazed pork belly with pistachio granola

3 hours

Baked cauliflower cheese soup buns

Cauliflower recipes

Baked cauliflower cheese soup buns

Crispy roast porchetta with charred onion petals and thyme brown butter

Aliums

Crispy roast porchetta with charred onion petals and thyme brown butter

2 hours

Italian recipes

“Vitello” tonnato

15 minutes

One-pot chickpea-and-tomato pasta

Chickpea recipes

One-pot chickpea-and-tomato pasta

25 minutes

Braciole (rolled beef) with pomodoro sauce

Italian recipes

Braciole (rolled beef) with pomodoro sauce

1 hour 40 minutes

Bulgur wheat and honey-roasted parsnip salad

Carrot recipes

Bulgur wheat and honey-roasted parsnip salad

30 minutes

Load more

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.