Bulgur wheat and honey roasted parsnip salad recipe
A salad combining fresh ingredients, served with a carrot and ginger vinaigrette made from carrot juice, grated ginger, honey, white wine vinegar and olive oil.
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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
- freshly ground black pepper
- 80 g roasted, salted peanuts, for serving
- ½ cup carrot juice
- 1 thumb-sized piece ginger, peeled and grated
- salt, to taste
- 3 T white wine vinegar
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