Roasted butternut squash and parsnip salad with turmeric cauliflower, shaved fennel and kale crisps
Photos by Anges Malterdotter
Roasted butternut squash and parsnip salad with turmeric cauliflower, shaved fennel and kale crisps
Serves 4
Ingredients
1 butternut squash
1 cauliflower
250 g parsnips
200 g kale
230 g (about 4 dl / 1.6 US cups) pre cooked chickpeas
1 fennel
1 tsp mild curry blend (choose your favourite!)
2 tsp dried cilantro
1 tbsp cold pressed olive oil
flakey salt and freshly ground black pepper to taste
Avocado mash
2 avocados
1 tbsp apple cider vinegar
a handful of fresh mint, finely chopped
flakey salt and freshly ground black pepper to taste
How to
Pre heat the oven to 175 degrees celsius / 345 degrees Fahrenheit.
Peel, remove the seeds and dice the butternut squash in 2x2 cm pieces. Tear the cauliflower in to smaller florets (and keep the light leaves - the are delicious to roast as well). Scrub the parsnips, cut in half. Rinse the chickpeas, then dry them with kitchen paper.
Cut away the thick bottom steam of the kale, tear the leafs in to smaller pieces. Massage with olive oil and a pinch of salt until silky. Put half of the kale on your serving platter, the rest is going in to the oven when about 5-7 minutes remains on the roasted veggies.
Put the butternut squash, cauliflower, parsnips and chickpeas on a baking tray (separated), drizzle with olive oil. Massage the cauliflower florets + leaves and chickpeas with the curry blend. Roast in the oven for about 20 minutes, until the veggies are slightly golden and crispy around the edges but still have that al dente taste to them. Add half of the massaged kale when 5-7 minutes remains. Toss everything with the dried cilantro once out of the oven.
Shave the fennel using a mandoline or cut thinly using a sharp knife. Peel and pit the avocado, mash, with vinegar and finely chopped fresh mint, using a fork. Salt and pepper to taste.
Layer all the ingredients on a big serving plate. Top with dollops of the avocado mash. Sprinkle with flakey salt.
