Roasted Parsnip Carrot and Rocket Salad

with honey mustard dressing

Serves 5


5 parsnips (washed and brushed, leave skin on and cut length ways)

5 carrots (washed and brushed, leave skin on and cut length ways)

4 cloves garlic (leave skin on to roast with root vegetables)

5 cups fresh rocket leaves

1 cup toasted macadamia nuts

3 table spoons organic honey

2 table spoons seedy mustard

1 table spoon organic apple cider vinegar

¼ cup organic cold pressed olive oil

¼ cup ghee (clarified butter) this is to roast the root vegetables and garlic in

Salt and pepper to taste


Pre heat your oven to 180 degrees. 

In a large lined baking tray place prepared parsnips, carrots and garlic cloves. Brush with clarified butter and season with salt and pepper. Place into the oven and cook for 15 minutes, remove from oven turn vegetables, turn tray and place back into the oven for a further 15 minutes. Cook until golden brown; if you think it needs more, cook a while longer until you reach the desired colour.  

Arrange washed rocket leaves on a serving tray.

In a jar, add the olive oil, mustard, honey and vinegar and shake until emulsified. Squeeze the garlic out of the skins and chop, then add to the dressing and continue to shake.  

When the carrots and parsnips are cooked, remove and allow to cool for a few minutes. Arrange the root vegetables onto the rocket and pour the dressing over your salad. Sprinkle with macadamia nuts and season with salt and pepper.

Bon appetite!


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