ROAST PARSNIP, QUINCE & CARAMELISED ONION SALAD WITH PRESERVED LEMON

Roast parsnip, quince & caramelised onion salad with preserved lemon image

Boil quinces before roasting to give a tender, creamy texture, then add to this pretty salad with giant couscous and a punchy ginger dressing

Provided by Sarah Cook

Categories Dinner, Lunch, Main course, Supper

Time 1h40m

Number Of Ingredients 12

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Ingredients

2-3 quinces , halved lengthways, woody cores cut away, chopped into thick slices (drop into water with a squeeze of lemon juice while preparing, to stop them browning)
500g parsnips , peeled and cut into long wedges
4 tbsp rapeseed oil
1 tbsp cumin seeds
¼ tsp ground turmeric , plus 2 pinches
2 balls stem ginger from a jar, finely chopped, plus 4 tbsp syrup from the jar
50g whole almonds with skins
350g giant couscous
2 onions , sliced
2 preserved lemons from a jar, halved, seedy middles discarded and skin diced
juice 3 lemons
small pack flat-leaf parsley , roughly chopped

Steps:

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.
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.
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.
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.

Nutrition Facts : Calories 674 calories, Fat 20 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 98 grams carbohydrates, Sugar 20 grams sugar, Fiber 15 grams fiber, Protein 17 grams protein, Sodium 0.1 milligram of sodium