Warm Honey Glazed Parsnip Salad with Poached Eggs
Winter Salads can make wonderful main meals, filling and satisfying and this is a perfect one for this time of year. No ‘Sure I’d still be hungry after that’ – I promise you won’t be. Nutritious , delicious and great for anyone who is fond of healthy eating without sacrificing flavour.
Warm Honey Glazed Parsnip Salad
Oven at 180C
800gr Parsnips Peeled
3 tbsp olive oil
2 tbsp honey
100gr rocket or watercress
2 eggs poached per person
3 tbsp red wine vinegar
3 tbsp Olive oil
Salt and Pepper
1 tbsp walnut oil
Pinch of sugar
Peel and slice the parsnips into long wedges
Drizzle with the oil, season and roast for 30 mins
Meanwhile roast the walnuts for about 7 mins, chop in half then set aside to cool.
After 30 minutes drizzle the honey over the parsnips, give them a good stir to coat and cost for a further 15 mins or so to caramelise nicely.
Heat a pan and add the chorize and cook until crisp.
Make the dressing by combining all the dressing ingredients and shaking well.
To serve, prepare 2 poached eggs per person.
To serve, add the parsnips to a bowl, add the chorizo, walnuts and toss through with the dressing, Add the leaves and gently toss. Divide across serving plates and add the poached eggs, season and serve.
Dress the leaves in the dressing and