Honey-roast jerusalem artichoke, parsnip and pearl barley salad with grilled goat's cheese recipe |

Name: Honey-roast jerusalem artichoke, parsnip and pearl barley salad with grilled goat's cheese recipe |
Total time: 100 min
Ingredients: 500g jerusalem artichokes, peeled and halved/quartered lengthways (or left whole if small); 500g parsnips, sliced lengthways into wedges, woody parts removed; 300g banana shallots, halved lengthways; 3 tbsp extra-virgin olive oil, plus an extra 4 tbsp; 2 tbsp sherry vinegar, plus an extra 3 tbsp; 2 tbsp honey, plus an extra 2 tsp; 300g pearl barley; 2 tbsp dijon mustard; ½ large radicchio or 2 red chicory, leaves separated and roughly torn if large; 50g pine nuts, toasted for 2-3 minutes in a hot, dry frying pan; 80g rocket; 4-6 slices rinded goat’s cheese

www.deliciousmagazine.co.uk

Savor a delightful vegetarian salad with honey-roasted jerusalem artichokes, parsnips, and pearl barley, topped with grilled goat’s cheese. Easy to make, perfect for any special occasion.

View full recipe on www.deliciousmagazine.co.uk

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Ingredients

500g jerusalem artichokes, peeled and halved/quartered lengthways (or left whole if small)
500g parsnips, sliced lengthways into wedges, woody parts removed
300g banana shallots, halved lengthways
3 tbsp extra-virgin olive oil, plus an extra 4 tbsp
2 tbsp sherry vinegar, plus an extra 3 tbsp
2 tbsp honey, plus an extra 2 tsp
300g pearl barley
2 tbsp dijon mustard
½ large radicchio or 2 red chicory, leaves separated and roughly torn if large
50g pine nuts, toasted for 2-3 minutes in a hot, dry frying pan
80g rocket
4-6 slices rinded goat’s cheese