Roast parsnip & chestnut salad

• parsnip↗500g g

  quartered

• olive oil↗1 tbsp tbsp
• pack cooked and peeled whole chestnut200g g
• rosemary↗2

  sprigs, roughly chopped

• clear honey↗1 tsp tsp
• bag mixed salad leaf↗140g g

  (we used watercress, rocket & spinach)

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. On a baking tray, toss the parsnips with 2 tsp of the oil, season and roast for 20 mins. Remove from the oven and stir through the chestnuts and rosemary, then drizzle over the honey and roast for 10-15 mins more. Leave to cool.

2. 2

   Toss the leaves with the remaining oil and some seasoning, and pile onto a serving plate. Top with the parsnips, chestnuts and any juices from the tray.