A colourful salad packed with vegetables and spices from Gourmet Glow
Baharat, Potato and Parsnip Salad Recipe
A colourful salad packed with vegetables and spices from Gourmet Glow
Ingredients
For the salad
| 500g | Potatoes, skin on, cut into 2cm cubes |
| 1 | Parsnip, peeled into strips with a peeler |
| 1 | Carrot, grated |
| 1.5 tbsp | Rapeseed Oil |
| 1 tbsp + 1 tsp | Baharat spice blend |
| 2 tbsp | Pistachios, roughly chopped |
| Handful mixed leaves | |
| 2 tbsp | Pomegranate Seeds |
For the Pink Pickled Onions
| 2 | Red Onions, finely sliced |
| 100ml | Red Wine Vinegar |
| 100ml | Water |
| 1 tsp | Sugar |
| ½ tsp | Salt |
| 1 tsp | Coriander Seeds |
| 1 tsp | Black Peppercorns |
For the Dressing
| 2 tbsp | Pomegranate Molasses |
| 6 tbsp | Extra Virgin Olive Oil |
| 1 tsp | Salt |
| 1 tsp | Dijon Mustard |
Method
- Preheat Oven 180C. Mix the potatoes with 1 tbsp Rapeseed Oil and 1 tbsp Baharat in a bowl, tumble on to a tray and roast for 20-25 minutes until cooked through and crisp.
- Meanwhile mix the parsnip strips with ½ tbsp Rapeseed Oil and 1 tsp Baharat. 10 minutes before the potatoes are cooked, add them to the oven.
- Make the pickled onions by combining everything apart from the onions in a pan and bringing to just below the boil to dissolve the sugar. Pour over the onions in a jar and set aside to cool (leftovers will store for 3 weeks in the fridge).
- Make the dressing by combining all the ingredients in a jar and shaking vigorously to emulsify. Set aside.
- When ready, mix the leaves with 1 tbsp dressing and layer up with the potatoes, grated carrot, pistachios and pomegranate seeds. Top with the crispy parsnip, pickled onions and drizzle with extra dressing before serving. Delicious.
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