WARM PARSNIP SALAD

Roasted parsnips turn a winter salad into a substantial dish.

Preparation 35 minutes Cooking 40 minutes Serves 4

2 TBSP SUNFLOWER OIL

400G PARSNIPS, CUT INTO CHUNKS A FEW THYME SPRIGS

55G STILTON, CRUMBLED

6 TBSP PLAIN YOGURT

1 HEAD LARGE RED CHICORY HANDFUL OF BABY SPINACH

25G TOASTED HAZELNUTS, ROUGHLY CHOPPED EXTRA-VIRGIN OLIVE OIL, FOR DRIZZLING

1 Heat the oven to 200°C (180°C fan oven) gas mark 6. Pour the oil in a roasting pan and place in the oven to heat up.

2 Put the parsnips in a pan of salted water, bring to the boil, cover, then simmer for 5-7 minutes. Drain, shake gently to rough up the edges and leave to stand in a colander for a few minutes to steam dry.

3 Put the parsnips in the roasting pan with the thyme sprigs. Baste with oil and cook for 30 minutes, turning once, until golden.

4 Meanwhile, to make a blue cheese dressing, mash the cheese with 1 tbsp of yogurt, then stir in the remainder. Add 2-3 tbsp of tepid water until it is the consistency of single cream.

5 Divide the remaining ingredients between four plates along with the parsnips and drizzle with the dressing and a little extra-virgin olive oil.

With a tasty mix of textures, this winter salad is surprisingly filling