SESAME PARSNIP & WILD RICE TABBOULEH

Sesame parsnip & wild rice tabbouleh image

Get your fill of tasty veggies with our easy vegan parsnip & wild rice tabbouleh. Our simple winter salad is full of flavour, filling and 2 of your 5-a-day

Provided by Sophie Godwin - Cookery writer

Categories Lunch, Main course, Side dish

Time 55m

Number Of Ingredients 12

Ingredients

500g (5 medium) parsnips , peeled and cut into thumb-sized pieces
2 ½ tbsp cold pressed rapeseed oil
1 tsp ground turmeric
2 tsp ground coriander
2 tbsp sesame seeds
130g wild rice
2 red onions , sliced
2 tbsp white wine vinegar
3 tbsp tahini
1 small pack mint , leaves roughly chopped
1 small pack coriander , roughly chopped
2 tbsp pomegranate seeds

Steps:

Heat oven to 200C/180C fan/gas 6. Toss the parsnips in 1½ tbsp of the oil, the turmeric, coriander and some seasoning, then sprinkle over the sesame seeds so each piece is well coated. Roast in the oven for 30 mins until tender.
Meanwhile, cook the wild rice following pack instructions. Heat the remaining 1 tbsp oil in a separate pan, then add the sliced onion with 3 tbsp water. Cook for 10-15 mins, stirring occasionally until completely soft. Turn up the heat, add 1 tbsp of the vinegar and cook for a few mins until bright pink.
Whisk the tahini with the remaining vinegar and enough warm water to make a creamy dressing. Season to taste.
Drain the wild rice, then mix through the onions and ¾ of the chopped herbs. Distribute between three plates, then top with the sesame parsnips, pomegranate seeds and the remaining herbs. Serve with the tahini dressing drizzled over.

Nutrition Facts : Calories 555 calories, Fat 24 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 16 grams sugar, Fiber 16 grams fiber, Protein 15 grams protein, Sodium 0.1 milligram of sodium