Roasted Root And Rocket Salad
- 1 small parsnip
- 1 carrot
- Half a sweet potato
- Olive oil
- 2 tsp runny honey
- 1 heaped tsp wholegrain mustard
- 1 large handful fresh rocket
- Small handful nuts, such as walnuts or pecans
- 25g blue cheese, such as Stilton (optional)
- 1 Preheat the oven to 200C/Gas 6. Cut the parsnip, carrot and sweet potato lengthways into thin batons. Place them on a roasting tray, drizzle with olive oil, season with salt and pepper and roast for about 30 minutes, or until they are soft and beginning to brown at the edges.
- 2 Make a dressing by blending the honey, mustard and 1 tbsp olive oil. Season with salt and pepper.
- 3 Remove the vegetables and allow to cool. Mix with the rocket and toss with the dressing. Scatter over the nuts and crumble over the blue cheese.
parsnip, carrot, potato, olive oil, honey, wholegrain mustard, handful fresh rocket, handful nuts, blue cheese
Taken from www.epicurious.com/recipes/member/views/roasted-root-and-rocket-salad-52669321 (may not work)