Roasted Parsnip and Crispy Pitta Fattoush
This simple but vibrant fattoush combines roast parsnip with crispy pitta and fresh vegetables for a satisfying vegan lunch or snack.
From the book
Originating in Lebanon, fattoush is a simple, colourful salad enjoyed throughout the Middle East, and it happens to pair brilliantly with crispy roasted parsnips.
|5||medium parsnips (500g)|
|1 tbsp||maple syrup|
|1 tbsp||sumac, plus 1 tsp|
|salt and pepper|
|100g||fresh flat-leaf parsley|
|A bunch of||fresh mint (30g)|
|½||a large cucumber (200g)|
|300g||cherry tomatoes (we use a variety of colours)|
|extra virgin olive oil|
Preheat the oven to 180°C fan/200°C/gas 6. Trim the ends off the parsnips and slice them into quarters lengthways. Transfer to a large roasting tray, drizzle over 2 tablespoons of olive oil and the maple syrup, and sprinkle over 1 tablespoon of sumac and a pinch of salt and pepper. Give everything a mix and roast for 20 minutes.
Meanwhile, slice the pittas into 4cm squares and transfer to a bowl. Drizzle over 1 tablespoon of olive oil, and sprinkle over ½ teaspoon of sumac and a small pinch of salt and pepper. Give everything a good mix.
Remove the tray from the oven and add the pitta squares. Mix every-thing together, then return to the oven for another 15 minutes.
Roughly chop the parsley and mint leaves, discarding the stalks (save a few mint leaves for topping). Thinly slice the spring onions, roughly dice the cucumber, halve the cherry tomatoes and thinly slice the radishes, discarding the tough ends.
Remove the tray from the oven and mix in the chopped veggies and herbs.
Prepare a simple dressing: peel and finely chop the garlic, and put it into a small jug along with the juice of half a lemon, 2 tablespoons of extra virgin olive oil and a small pinch of salt and pepper. Stir to combine. Finally sprinkle ½ teaspoon of sumac over the parsnip fattoush, top with the remaining mint leaves and serve with the dressing.