Sesame parsnip & wild rice tabbouleh recipe | Good Food
Get your fill of tasty veggies with our easy vegan parsnip & wild rice tabbouleh. Our simple winter salad is full of flavour, filling and 2 of your 5-a-day
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Ingredients
- 500g (5 medium) parsnips peeled and cut into thumb-sized pieces
- 2 ½ tbsp cold pressed rapeseed oil
- 1 tsp ground turmeric
- 2 tsp ground coriander
- 2 tbsp sesame seeds
- 130g wild rice
- 2 red onions sliced
- 2 tbsp white wine vinegar
- 3 tbsp tahini
- 1 small pack mint leaves roughly chopped
- 1 small pack coriander roughly chopped
- 2 tbsp pomegranate seeds
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