Warm Pasture Sweet Potato Salad

Ingredients

• 600 g parsnips
• 5 tbsp olive oil
• Salt
• Pepper
• 300 g mixed salad (e.g., radicchio, frisée)
• 1 handful herbs (≈5 g; rosemary, thyme)
• 1 apple
• 2 tbsp pumpkin seeds (≈15 g)
• 1 tsp Honey
• 3 tbsp apple cider vinegar

Instructions

1. 1.

   Clean, peel and cut parsnips into quarters or sixths. Spread on a parchment-lined baking sheet, drizzle with 1 tbsp oil, season with salt and pepper. Roast in a preheated oven at 200 °C (180 °C fan) for about 20 minutes until golden.

2. 2.

   Meanwhile wash and dry the salad mix and herbs. Tear the salad into bite‑size pieces; finely chop the herbs. Wash the apple, halve it, remove the core, and slice thinly.

3. 3.

   Toast pumpkin seeds in a hot pan without oil over medium heat for 3 minutes. Let cool for 3 minutes, then roughly chop.

4. 4.

   Whisk remaining olive oil, honey, vinegar and 1–2 tbsp water to make the vinaigrette. Season with salt and pepper.

5. 5.

   Toss herbs into the roasted parsnips, arrange on a plate with apple slices and salad, drizzle with vinaigrette, and sprinkle with toasted pumpkin seeds.