Roast parsnip chestnut salad
Details
- Servings: 4
- Diet: Low-Sodium
- Meal: lunch, dinner
- Dish: salad
Cuisine
- american
Ingredients
- 500g parsnip, quartered
- 1 tbsp olive oil
- 200g pack cooked and peeled whole chestnut
- 2 rosemary sprigs, roughly chopped
- 1 tsp clear honey
- 140g bag mixed salad leaf (we used watercress, rocket & spinach)
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