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Carrot and Parsnip Salad

  • difficulty


  • serves


  • cooks in


  • calories

    290 per serving


  • 3 Carrots
  • 3 Parsnips
  • 1 tablespoon honey
  • 2 cups of kale
  • 180g tenderstem broccoli
  • 1 tablespoon tahini
  • 2 teaspoon garlic oil
  • Juice of half an orange
  • Salt and pepper
  • Pomegranate seeds (to serve)


          Cooking Directions

          1. Set your oven to 200 degrees. Chop the carrots and parsnips into batons and lay on a lined baking sheet. Season well and top with half the oil and all of the honey, mix well with your hands until all the vegetables are covered, then spread evenly so there is no overlap. Roast for 45-60 minutes until they are crispy on the outside and soft inside.
          2. 5 minutes before the roasted veg finishes cooking, steam the broccoli and the kale together until just cooked – be careful not to overdo it as they will lose flavour and goodness.
          3. To make the dressing, combine the tahini, remaining garlic oil, orange juice and some salt and pepper.
          4. Once done, prepare your salad by layering the roasted veg on top of the steamed veg, then drizzle over the dressing and the pomegranate seeds.


          This would also make a great dinner party platter or side dish!