Watercress and Parsnip Panzanella with Honey and Radishes

Name: Rukmini Iyer Watercress and Parsnip Panzanella | Warm Salads
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 2
Ingredients: 2 bread rolls (ciabatta, sourdough, bagels), roughly torn; 500g parsnips, peeled and cut into 1cm half-moons; 1 tbsp olive oil; 1 clove of garlic, crushed; 2–3 sprigs of fresh rosemary; 1 tsp sea salt; 120g watercress; 100g radishes, thinly sliced; 100g blue cheese e.g. stilton; 1 tbsp runny honey; 2 tsp red wine vinegar; 2 tsp extra virgin olive oil; 1 tsp sea salt; A good grind of black pepper

by Rukmini Iyer from The Green Roasting Tin

This indulgent warm salad pairs soft and sweet roasted parsnips, peppery watercress and toasted chunks of bread, finished with a generous drizzle of honey.

Vegetarian Tray Bake

Serves 2

Total 40 min

Prep 10 min

Cook 30 min

Easy

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Introduction from Rukmini Iyer

The tin pictured didn’t last very long once the picture had been shot: everyone kept diving in to fish out bits of honey-drizzled parsnip and blue cheese. A very moreish warm salad.

Ingredients

2 bread rolls (ciabatta, sourdough, bagels), roughly torn

500g parsnips, peeled and cut into 1cm half-moons

1 tbsp olive oil

1 clove of garlic, crushed

2–3 sprigs of fresh rosemary

1 tsp sea salt

120g watercress

100g radishes, thinly sliced

100g blue cheese e.g. stilton

1 tbsp runny honey

For the dressing:

2 tsp red wine vinegar

2 tsp extra virgin olive oil

1 tsp sea salt

A good grind of black pepper

Method

Preheat the oven to 180°C fan/200°C/gas 6.

Mix the torn bread, parsnips, olive oil, garlic, rosemary and sea salt in a roasting tin, then transfer to the oven and roast for 30 minutes.

Meanwhile, whisk together the red wine vinegar, extra virgin olive oil, sea salt and black pepper and set aside.

Mix the roast parsnips and toasted bread with the watercress, radishes, blue cheese and dressing. Pile on to plates and drizzle over the honey just before serving.

Preview