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.
Ingredients
3 unit(s)
Carrot
2 unit(s)
Parsnip
1 bunch(es)
Tarragon
40 grams
Walnuts
(Contains Nuts May contain Peanut, Sesame, Nuts)
30 grams
French Dressing
(Contains Mustard May contain Sulphites)
40 grams
Wild Rocket
Not included in your delivery
2 tbsp
Honey
Nutritional information
Utensils
Instructions
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) Pop the carrots and parsnips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
d) When the oven is hot, roast on the top shelf until tender, 20-25 mins. Turn halfway through.
a) Meanwhile, pick the tarragon leaves from their stalks and roughly chop (discard the stalks).
b) When the veg has 10 mins left, remove from the oven. Sprinkle with the tarragon and drizzle with honey (see pantry for amount). Return to the oven for the remaining time.
c) When the veg has 5 mins left, remove from the oven and sprinkle with the walnuts. Return to the oven for the remaining time.
a) Once cooked, add the carrots and parsnips to a large bowl along with the French dressing and rocket.
b) Toss to coat the veg in the dressing, then pop into your serving bowl to finish.
Enjoy!
