Cinnamon Parsnip salad with Pomelo and Almonds

Serves 2

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  • 300g Parsnips, sliced on the angle into 3cm chunks
  • 1 tsp Ground cumin
  • 1 tsp Ground cinnamon
  • 30g Almonds
  • 1 Head of Lettuce
  • 1 Pomelo or grapefruit, segmented
  • Salt and pepper
  • 2 tbsp Olive oil

Preheat the oven to 180C

Smother the parsnips in spices and oil

Bake for 35-40 minutes, adding the almonds to the tray for the last 10 minutes of cooking

Remove and allow to cool before arranging the lettuce leaves and citrus segments to serve

View Cinnamon Parsnip salad with Pomelo and Almonds

Prep time: 5 minutes

Cook time: 40 minutes

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Dinner, Lunch, Side, Dairy Free, Gluten Free, Vegan, Vegetarian

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