ingredients

 

2 4 6 8 Servings

• 50 grams good quality blue cheese

• 1 large parsnip

• 1 pear

• 120 grams OR 20 black grapes

• 50 grams OR 2 handfuls watercress salad

• 10 walnut halves

• 1 tablespoon runny honey

• 2 tablespoons avocado oil

implements

 

for cooking 2 servings

• small saucepan

• roasting tin

• large mixing bowl

• colander

instructions

 

1. Pre-heat the oven to 180C.

2. In the small saucepan, boil water for the parsnip and while you are waiting chop it into small cubes. Parboil for 5 minutes, drain and place the pieces flatly in the roasting tin.

3. Coat the parsnip pieces in 1 tablespoon of honey, season and roast for 6-7 minutes.

4. In the meantime, halve about 20 black grapes and throw into the large mixing bowl.

5. With your fingers break up 10 walnuts halves and roughly crumble 50g of blue cheese into small pieces. Add to the grapes.

6. Cut the pear into small cubes and place in the mixing bowl.

7. Remove the parsnips from the oven and add to the mix.

8. Throw in 2 handfuls of watercress, pour over 2 tablespoons of avocado oil and gently toss the salad.

To serve Spoon the salad into serving bowls and drizzle with a little more avocado oil.