Parsnip Swiss Chard Salad

Ingredients

• 6 parsnips
• 4 tbsp olive oil
• Salt
• Pepper
• 500 g baby swiss chard
• 30 g Sunflower seeds (2 tbsp)
• 1 red chili pepper
• 1 tbsp liquid honey
• 2 tbsp lemon juice
• 2 tbsp Apple cider vinegar

Instructions

1. 1.

   Wash and brush the parsnips thoroughly (or peel if desired), trim, and cut lengthwise into quarters. Spread on a baking sheet, drizzle with 2 tbsp oil, season with salt and pepper. Roast in a preheated oven at 180 °C (fan‑forced 160 °C; gas: level 2–3) for about 25 minutes until golden brown.

2. 2.

   Meanwhile wash and trim the swiss chard, blanch it in salted water for 1–2 minutes, then shock in ice water and drain well.

3. 3.

   For the dressing toast the sunflower seeds in a hot pan without oil. Slice the chili pepper into thin strips. Whisk honey with lemon juice, vinegar and the remaining oil. Season with salt. Add the chili and toasted sunflower seeds to the dressing.

4. 4.

   Arrange the swiss chard and roasted parsnips on four plates, drizzle the dressing over them, and serve.