A salad of honey roasted parsnips, fresh pear and peppery rocket is drizzled with a flavourful gorgonzola dressing.
Preheat oven to 200C. Place parsnips in a roasting tin and coat with oil. Drizzle with honey and season with salt and pepper. Roast until golden, about 20 minutes. Cool.
To make the dressing, mash gorgonzola in a bowl. Stir in vinegar and whisk in olive oil, with a little salt and pepper, until fairly smooth.
Arrange rocket on 4 plates and follow with pears, nuts and parsnips, then pour over the dressing. Finish with more pepper.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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