RecipesVegetarian and Vegetables

Baharat, Potato and Parsnip Salad Recipe

A colourful salad packed with vegetables and spices from Gourmet Glow

Vegan
Baharat, Potato and Parsnip Salad Recipe
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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

A colourful salad packed with vegetables and spices from Gourmet Glow

Method

01
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.
02
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.
03
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).
04
Make the dressing by combining all the ingredients in a jar and shaking vigorously to emulsify. Set aside.
05
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.