Now that I only have to be in University two days a week and Ben is home more in the daytime I have decided to try and make more lunchtime recipes. Rather then reheating leftovers or settling on the lazy option of pasta and cheese, I shall be trying more lunch options, and I’ve started as I mean to go on with a Honey Roasted Parsnip and Pear Salad from one of my faves Cook, Eat, Smile, written by the man behind the brilliant Bills Produce Store.
Root Veg. Pear. Honey Roasted. Blue Cheese. Quite possibly the best flavour combination ever and sexing up humble salad leaves everywhere. I’ll admit to you now, I am NOT a salad person, particularly in October. But the caramelisation of the sweet slithers of pears and parsnips, the creaminess of the cheese, and the zing of the dressing make even the most boring of leaves sensational. This recipe makes salads appetizing for colder weather too, no bad thing if you’re trying to watch your waistline.
Adapted from Cook, Eat, Smile
1 medium parsnip, peeled and cut into strips
1 pear, peeled, cored and quartered
1 tbsp honey
50g stilton, or any other blue cheese
2 large handfuls of salad leaves (I used spinach, Bill uses the head of radicchio)
-For the Dressing-
1 tsp white wine vinegar
1 tsp Dijon Mustard
1 tsp honey
2 tsp olive oil
2 tsp lemon or lime juice
- Preheat the oven to 180C. Toss the parsnips in half the honey, put on a baking tray and roast for 15 minutes. Add the pears and the rest of the honey and cook for a further 10 minutes.
- Remove from the tray and leave to cool slightly.
- Place the salad leaves into a big bowl, scatter over the roasted parsnips and pears and crumble the cheese over too.
- Whisk the salad dressing ingredients together and spoon over the salad. Mix it all together and serve.