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Method
Make it happen
- 01
Heat the oven to 200°C fan if roasting, or prepare a hot frying pan or steamer as needed; wash the salad vegetables and prepare all toppings.
- 02
Roast parsnips with 1 tbsp olive oil and thyme at 200°C fan for 25 minutes; add pears for the last 8 minutes.
- 03
Toast walnuts for 3 minutes in a dry pan and whisk remaining oil with cider vinegar and honey.
- 04
Layer warm fruit and parsnips over leaves, then add walnuts and dressing.
- 05
Serve the salad warm while the vegetables still have texture, dividing the vegetables and toppings equally between four plates.