Mary’s Roast Parsnip & Fig Salad

Mary Cox, otherwise known as “Mother Mary”, cooks in the Ripe Deli kitchen. Her salads are inspiring, beautiful and truly delicious. This one is no exception.

FIG & ORANGE CIDER DRESSING

1 cup (190g) dried figs

2 oranges, juice and finely grated zest 4 tablespoons olive oil

4 tablespoons cider vinegar

Pinch of salt and freshly ground black pepper

SALAD

6 parsnips, scrubbed

2 tablespoons olive oil

½ teaspoon ground turmeric

½ teaspoon salt and freshly ground pepper 1 cup (120g) walnuts

1 cup (200g) fine bulgur wheat

1 cup boiling water

1 cup (40g) curly parsley, finely chopped 2 spring onions, white and green parts,

finely sliced

¼ cup (40g) barberries or cranberries Dressing: Cut figs into small dice and combine with remaining ingredients in a small bowl. Set aside to allow figs to plump up.

Salad: Heat oven to 180°C. Line a baking tray with baking paper.

Cut parsnips into bite-size pieces. Place on tray, drizzle with oil and sprinkle over the turmeric, salt and pepper. Turn the parsnips to coat in the turmeric and oil. Roast for 15 minutes.

Add walnuts to the tray and cook a further 5-10 minutes or until parsnips are cooked through and walnuts are lightly toasted. Set aside to cool.

Place bulgur wheat in a small bowl, pour over the boiling water and cover with a plate. Set aside for 15 minutes to allow bulgur wheat to swell.

To serve, place all the ingredients in a large serving bowl. Mix until well combined. Adjust the seasoning if needed. Serves 4-6