Salad for One
Ingredients
- 1 parsnip diced
- 1/2 pear sliced
- 1 marinated artichoke sliced
- Handful broccoli florets blanched
- 2 Tbs candied walnuts
- 1 Tbs fresh thyme
- 1 Tbs fresh rosemary
- 2 cups fresh rocket
- Handful fresh mint
- 1 Tbs maple syrup
- 1/2 Tbs olive oil
- VINAIGRETTE
- Juice of one lemon, about 2 Tbs
- 1/2 Tbs maple syrup
- 1/2 Tbs Dijon mustard
- 4 Tbs small capers
- 2 Tbs olive oil
- 1/2 tsp salt
- Place in a jar and shake to combine
Preparation
Preheat oven to 200C and line a small baking tray. Drizzle the parsnip with olive oil and toss in the thyme and rosemary. Season well and bake for 25 mins until golden. Set aside
Toast your walnuts in the same tray for 10 mins. Place the maple syrup in a small bowl. Remove the walnuts from the oven and while still hot coat in the maple syrup. Allow to cool and get sticky
Plate the rocket, mint, broccoli, artichoke, parsnip and pear in a salad bowl. Top with the candied walnuts and drizzle with caper dressing
