Roast parsnip, quince & caramelised onion salad with preserved lemon

• quinces2-3

  halved lengthways, woody cores cut away, chopped into thick slices (drop into water with a squeeze of lemon juice while …

• parsnips↗500g g

  peeled and cut into long wedges

• rapeseed oil↗4 tbsp tbsp
• cumin seeds↗1 tbsp tbsp
• ground turmeric↗¼ tsp tsp

  plus 2 pinches

• balls stem ginger2

  from a jar, finely chopped, plus 4 tbsp syrup from the jar

• whole almonds↗50g g

  with skins

• giant couscous↗350g g
• onions↗2

  sliced

• preserved lemons2

  from a jar, halved, seedy middles discarded and skin diced

• lemons↗juice 3

  juice 3

• flat-leaf parsley↗

  roughly chopped

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6 and put a large saucepan of water on to boil. Boil the quinces for 20-25 mins until almost tender when poked with a knife. Drain well, then leave sitting in the colander to steam- dry. Repeat with the parsnips, but only boil for 3-4 mins before draining.

2. 2

   Mix 2 tbsp of the oil, half the cumin seeds, the turmeric, 1 tbsp ginger syrup and some seasoning in a big roasting tin. Toss in the steam-dried parsnips and quinces, then roast for 25 mins until golden, caramelising and tender. Tip the almonds onto a baking tray and toast for 5 mins in the oven after the veg comes out.

3. 3

   Meanwhile, cook the couscous following pack instructions, with 2 pinches turmeric in the water, then drain well. Slowly cook the onions in the remaining 2 tbsp oil with remaining cumin seeds until really soft, golden and beginning to caramelise.

4. 4

   Whisk the remaining 3 tbsp ginger syrup with the chopped ginger, chopped preserved lemons, lemon juice and plenty of seasoning. Tip the couscous, roasted vegetables, caramelised onions and chopped parsley onto a serving platter or into a big bowl. Roughly chop the toasted almonds a few times, then add them too, before drizzling over the lemon dressing. Toss everything together well and serve. Any leftovers will taste great the next day.