Roasted Carrot and Parsnip Salad with Feta, Caramel and Crunchy Bits
This is honey-roasted carrots for a new age with parsnip for earthy depth. The caramel ensures a gloriously sweet — you guessed it — caramelisation of the root vegetables, with the salty hit of feta and pop of amaranth making this a low-key, yet balanced, plate of heaven.
Serves 4-6.
Ingredients 8
1 bunch heirloom carrot, washed, tops trimmed
3 parsnips, trimmed, quartered lengthways, peeling optional
2 tbsp olive oil
2 tbsp caramel, see my recipe
Dressing
1 1⁄2 tbsp caramel, see my recipe
1 tbsp sherry vinegar
1 1⁄2 tbsp olive oil
To Finish
120 g Persian feta, crumbled
130 g smoked almond, chopped
3 tbsp puffed amaranth, see my tips
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Method 5
Preheat the oven to 180˚C (360˚F).
Add the and to a rimmed baking tray and drizzle with the and . Using your hands, toss the vegetables to coat them evenly in the mixture. Add 3–4 tablespoons of water and cover the tray tightly in foil. Roast until the vegetables have cooked through, around 25–30 minutes.
Remove the foil and roast for an additional 20–30 minutes so they become lovely and caramelised. Keep an eye on them at this point, and remove from the oven if they are taking on too much colour.
For the dressing, add the , , and to a small saucepan and place over low heat to warm through. Stir to combine, ensuring the ingredients are fully incorporated.
Remove the and from the oven. Gently transfer to a serving plate and sprinkle over the and chopped . Drizzle with the dressing and season generously with salt and freshly ground black pepper. Sprinkle with the and serve immediately.
Katrina Meynink's tips
Puffed amaranth is available from most health food stores.
