Parsnip, spinach, artichoke & wild rice salad

• wild rice↗350g g

  (use a mixture, or black rice works well)

• parsnips↗200g g

  (about 2 medium), peeled and cut into thin ribbons using a vegetable peeler

• olive oil↗8 tbsp tbsp
• cumin seeds↗2 tsp tsp

  crushed

• lemons↗2

  juiced

• Dijon mustard↗2 tbsp tbsp
• dried oregano↗1 tsp tsp
• baby spinach↗200g g

  chopped

• chargrilled artichokes300g g

  in oil, drained and sliced

• mint↗small bunch of

  small bunch of leaves picked and finely chopped

Step-by-step instructions

1. 1

   Cook the rice following pack instructions, then drain. Heat the oven to 200C/180C fan/gas 6. Toss the parsnips with 2 tbsp oil and arrange on a large baking sheet lined with baking parchment in a single layer. Sprinkle with some seasoning and half the cumin seeds. Roast for 25-30 mins, stirring halfway through, until golden and crisp.

2. 2

   Whisk the lemon juice, mustard, remaining cumin seeds and the oregano together in a large bowl, then add the remaining oil, whisking continuously, until thick. Season well. Stir into the cooked rice.

3. 3

   Fold the spinach, artichokes and mint into the rice mixture, and season to taste. Scatter with the parsnip crisps to serve.