Recipe for Parsnip, chickpea and goats cheese salad
Lemon thyme is lovely with parsnip, if you can get hold of it
Serves 2
2 small parsnips, peeled and julienned (or cut into very fine strips)
1 400g can chickpeas, rinsed and drained
1 Tbsp pine nuts
50g goats cheese
For the dressing
2 tbsp olive oil
1 tbsp cider vinegar
1 tsp grain mustard
1 tsp honey
1 heaped tsp thyme leaves
Mix the dressing ingredients together with a fork. Put the julienned parsnips and chickpeas together in a large bowl and toss with the dressing.
Put the pine nuts into a pan and toast on a low heat until golden brown.
Add the pine nuts to the other ingredients and finally add the crumbled goats cheese.
Best eaten the day after making.