Bulgur wheat and honey roasted parsnip salad recipe | TASTE

Ingredients

• 300 g parsnips, halved lengthways
• 1 T paprika
• 1 t cumin seeds
• 1 T ground turmeric
• 2 Cajun seasoning
• 3 T honey
• 3 T olive oil
• 300 g bulgur wheat, cooked
• sea salt and freshly ground black pepper, to taste
• 80 g roasted, salted peanuts, for serving
• For the vinaigrette, blend:
• ½ cup carrot juice
• 1 thumb-sized piece ginger, peeled and grated
• salt, to taste
• 3 T white wine vinegar