MAPLE-GLAZED PARSNIP, CAVOLO NERO & POMEGRANATE SALAD

This very different variation on the same ingredients is, for me, the ultimate winter salad. It works well served with a generous wedge of your favourite vegan pie.

  • Serves 4

Ingredients

  • 65ml olive oil, plus extra for drizzling
  • 2 tablespoons maple syrup
  • 2 garlic cloves, unpeeled
  • 1kg parsnips, peeled, halved lengthways and cut into irregular-shaped 2cm pieces
  • 600g jar cannellini beans, drained
  • 200g cavolo nero, well washed and dried zest and juice of 1 lemon
  • 125g pack pomegranate seeds
  • salt and freshly ground black pepper

A pie for your thoughts

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10th June 2020

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