Life & Style Weekend - - MAGAZINE | FOOD & WINE -

Serves: 6


4 large parsnips

Rock salt

2 green shal­lots, trimmed ¼ bunch flat leaf pars­ley 125ml ex­tra vir­gin olive oil + ad­di­tional for driz­zling 1 large le­mon, juiced

Sea salt and freshly milled pep­per

3 tbsp tahini

1 clove gar­lic, peeled

100g cooked chick­peas, drained

Smoked pa­prika

Vegetable oil, for fry­ing 1 red chilli, thinly sliced


Pre­heat oven to 180C. Set parsnips on a thick bed of rock salt and bake for 45 mins or un­til tender. Re­move from oven and cool to room tem­per­a­ture. To make herb salsa, driz­zle shal­lots and pars­ley with ½ tbsp of olive oil and grill un­til charred and wilted. Finely chop and com­bine with 2 tbsp of olive oil and juice of half the le­mon, sea­son and set aside. To pre­pare hum­mus, make a shal­low in­ci­sion along the length of the parsnip and care­fully re­move the skin in a large piece. Coarsely chop the flesh then blitz with tahini, gar­lic, re­main­ing le­mon juice and a fur­ther 2 tbsp of olive oil. Add suf­fi­cient wa­ter to make a light, smooth hum­mus. Next pre­heat a heavy-based fry pan over medium-high heat. Add re­main­ing oil then saute chick­peas un­til golden and crispy. Sea­son and sprin­kle gen­er­ously with smoked pa­prika and toss again. Set aside.

Pre­heat vegetable oil to 180C and fry parsnip skins un­til crisp and golden. Re­move from oil, drain on a cake rack and sea­son with salt. To present, spread hum­mus over a large plat­ter, Spoon over herb salsa and scat­ter with chick­peas. Sprin­kle with chilli, a gen­er­ous pinch of smoked pa­prika and a fi­nal driz­zle of olive oil. Serve with parsnip chips.

Alas­tair Mcleod is chefowner of Al’freshco. al­

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