Winter salad of curried parsnips, leeks and chickpeas
A winter salad is a wonderful thing. This is a recipe from Rebecca at Open House Deli in Winchester for a wintry mix of curried parsnips, leeks and tasty, nutririous chickpeas! Perfect for that January detox.
Ingredients
- 2 parsnips, cut in half lengthways and into strips
- 1 leek1 tin of chickpeas
- 1 tsp garam masala
- 1 tsp curry powder
- 25g dessicated coconut
- 50g rocket
- Juice of 1 lemon
- 2cm ginger, grated
- 1 tsp tumeric
- 2 tbsp tahini
- 1 clove of garlic
- Olive oil
- Salt
Method
Preheat oven to 190c.
Place the parsnips on a roasting tray, coat in garam masala, curry powder, olive oil and salt; roast for 30 minutes. Add the leeks in for the last 10 minutes until golden.
In a separate tray, toss the chickpeas in salt and oil, roast for 20 minutes.
Place the coconut in a pan and dry fry for 5 minutes until toasted.
In a blender, mix the lemon, ginger, turmeric, salt and garlic. Add a small amount of water to thin.
Mix all the ingredients in a bowl. Transfer to a serving bowl, layer the dressing throughout. Sprinkle some toasted coconut on top.
