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
Prep:10 mins
Serves 3
500g (5 medium) parsnips, peeled and cut into thumb-sized pieces2 ½ tbsp cold pressed rapeseed oil1 tsp ground turmeric2 tsp ground coriander2 tbsp sesame seeds130g wild rice2 red onions, sliced2 tbsp white wine vinegar3 tbsp tahini1 small pack mint, leaves roughly chopped1 small pack coriander, roughly chopped2 tbsp pomegranate seeds
STEP 1Heat oven to 200C/180C fan/gas 6. Toss the parsnips in 1½ tbsp of the oil, the turmeric, coriander and some seasoning, then sprinkle over the sesame seeds so each piece is well coated. Roast in the oven for 30 mins until tender.STEP 2Meanwhile, cook the wild rice following pack instructions. Heat the remaining 1 tbsp oil in a separate pan, then add the sliced onion with 3 tbsp water. Cook for 10-15 mins, stirring occasionally until completely soft. Turn up the heat, add 1 tbsp of the vinegar and cook for a few mins until bright pink.STEP 3Whisk the tahini with the remaining vinegar and enough warm water to make a creamy dressing. Season to taste.STEP 4Drain the wild rice, then mix through the onions and ¾ of the chopped herbs. Distribute between three plates, then top with the sesame parsnips, pomegranate seeds and the remaining herbs. Serve with the tahini dressing drizzled over.
