Winter Warmer Side Salad
with Tarragon and Honey Roasted Walnuts
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
(Contains Mustard May contain Sulphites)
(Contains Nuts May contain Peanut, Sesame, Nuts)
Not included in your delivery
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Trim the carrots and parsnips, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
c) Pick the tarragon leaves from their stalks and roughly chop (discard the stalks).
d) Pop the carrots, parsnips and half the tarragon onto a large baking tray. Drizzle with oil and season with salt, pepper and the sugar (see pantry for amount). Toss to coat, then spread out in a single layer.
a) When the oven is hot, roast your root veg on the top shelf until tender, 20-25 mins. Turn halfway through.
b) Meanwhile, in a large bowl, combine the French dressing and the reaming tarragon with the honey and olive oil (see pantry for both amounts). Season with salt and pepper.
c) When the veg has 5 mins left, remove the tray from the oven and sprinkle over the walnuts. Return to the oven for the remaining 5 mins.
a) When you're ready to serve, add the rocket and the the roasted carrots and parsnips to the bowl of dressing.
b) Toss to coat the veg in the dressing, then pop into your serving bowl to finish.