Squishy dates and raw parsnip balance each other beautifully in this salad. Parsnips taste better as the weather gets colder, so winter is the perfect time to relish them unadorned.
- 4 medium parsnips (about 600 g/1 lb 5 oz)
- 10 soft pitted dates, roughly chopped
- 2 tbsp roughly chopped mint leaves
- 150 g (5½ oz) natural yoghurt
- 1 tbsp lemon juice
- 2 tsp runny honey
- 2 tbsp olive oil
- sea salt flakes and freshly ground pepper
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Peel the parsnips and cut them in half lengthways. Remove any woody centres and discard. Coarsely grate the parsnips into a bowl.
Add the dates, mint, yoghurt, lemon juice, honey and oil to the bowl with the parsnips. Add salt and pepper to taste, and then gently toss all the ingredients together. Serve immediately.
• The fine-grained sweet flesh of tender young winter parsnips have the best texture for grating raw. This salad doesn’t like to be kept waiting – it’s definitely best served as soon as you’ve tossed it.
Recipe from The Good Carbs Cookbook by Alan Barclay, Philippa Sandall and Kate McGhie (Murdoch Books, pb, $39.99)