Bulgur wheat, honey-roasted parsnips and roast peanut salad with carrot-and-ginger vinaigrette

Bulgur wheat, honey-roasted parsnips and roast peanut salad with carrot-and-ginger vinaigrette

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  • 6
  • Easy
  • Dairy free Meat-free Pescatarian
  • 10 minutes
  • 30 minutes
  • Woolworths Ken Forrester Chenin Blanc 2018

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

Cooking Instructions

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.

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

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.

Khanya Mzongwana Recipe by: Khanya Mzongwana
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