GREEK PARSNIP POUTINE WITH CREAMY TZATZIKI DRESSING

Ingredients

• ½ unpeeled English cucumber
• ¼ cup (60 ml) spreadable plain cream cheese
• 2 tbsp (30 ml) fresh minced dill
• 2 tbsp (30 ml) lemon juice
• 1 tbsp (15 ml) olive oil
• 1 garlic clove, smashed and minced
• ¼ tsp (1 ml) kosher salt
• freshly ground black pepper, to taste
• 4 large parsnips, peeled and trimmed
• 3 tbsp (45 ml) olive oil
• 2 tbsp (30 ml) finely minced fresh rosemary
• 1 tsp (5 ml) ground cumin
• salt and freshly ground black pepper, to taste
• 14 oz (398 ml) can butter beans, rinsed and drained
• ½ unpeeled English cucumber, diced
• ½ cup (125 ml) minced fresh Italian parsley
• ¼ cup (60 ml) sliced pitted kalamata olives
• 2 tbsp (30 ml) capers, rinsed and drained
• 1/4 cup (60 ml) Macedonian feta, crumbled, for garnish
• 2 tbsp (30 ml) pine nuts, toasted, for garnish