Ingredients
- 6 small parsnips, peeled, ends trimmed, halved
- 1 bunch Wilcox carrots, peeled
- 400g can chickpeas, rinsed, drained
- 1/2 teaspoon dried chilli flakes (optional)
- 1 tablespoon small rosemary sprigs
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- 1 bunch watercress, sprigs picked
- 120g goat’s cheese, thickly sliced
Directions
- Step 1 Preheat oven to 200°C. Line a large baking tray with baking paper. Place the parsnip, carrot, chickpeas, chilli flakes, if using, rosemary, 2 teaspoons of the oil and half the honey in a large bowl and toss to combine. Season. Arrange the carrot mixture in a single layer on the lined tray.
- Step 2 Bake, turning occasionally, for 20-25 mins or until the parsnip and carrots are tender and mixture begins to caramelise. Set aside to cool slightly.
- Step 3 Place the vinegar, mustard and the remaining oil and honey in a screw-top jar. Shake until well combined. Season.
- Step 4 Arrange the carrot mixture and watercress in a serving dish. Drizzle with the vinegar mixture. Top with the goat’s cheese and season to serve.
Recipe courtesy of www.taste.com.au
Serving size 6