Sesame parsnip & wild rice tabbouleh

Sesame parsnip & wild rice tabbouleh

SERVES 3 PREP 10 mins COOK 45 mins EASY V

500g (5 medium) parsnips, peeled and cut into thumb-sized pieces 21/2 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

1 Heat oven to 200C/180C fan/ gas 6. Toss the parsnips in 11/2 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.

2 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.

3 Whisk the tahini with the remaining vinegar and enough warm water to make a creamy, dressing. Season to taste.

4 Drain the wild rice, then mix through the onions and 3/4 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.

GOOD TO KNOW vegan • healthy • calcium • folate

• fibre • vit c • iron • 2 of 5-a-day • gluten free PER SERVING 555 kcals • fat 24g • saturates 3g

• carbs 61g • sugars 16g • fibre 16g • protein 15g • salt 0.1g