Name: Carrot and Parsnip Salad with Tahini and Roasted Garlic Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 parsnips (1/4 kg); 5-10 small or 2-3 large carrots (1/4 kg); 3 cloves of garlic; 1 purple onion; 1/3 cup of hazelnuts; 1/2 cup of olives; 2 large handful of mixed greens; 2 tbsp olive oil; salt, pepper, cayenne pepper; 2 tbsp tahini; 2 tbsp water; 1 lime, juice; 1 handful of fresh basil

Ingredients

Units Scale

2 parsnips (1/4 kg)
5–10 small or 2-3 large carrots (1/4 kg)
3 cloves of garlic
1 purple onion
1/3 cup of hazelnuts
1/2 cup of olives
2 large handful of mixed greens
2 tbsp olive oil
salt, pepper, cayenne pepper
2 tbsp tahini
2 tbsp water
1 lime, juice
1 handful of fresh basil

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Instructions

Preheat oven to 200°C. Peel carrots and parsnips and cut them into smaller pieces. Toss them with salt, pepper, cayenne pepper and olive oil and bake for about 25-35 minutes.
Meanwhile roast hazelnuts then chop them a bit, slice onion and add them to a large bowl with the mixed greens and olives.
Once the roasted carrots and parsnips are done, add them to the salad too.
For the dressing mix together roasted garlic, tahini, water, lime juice, basil and pepper in a blender. Pour over the salad and serve warm. Enjoy!

Prep Time: 10 mins
Cook Time: 30 mins
Category: Salad