Ingredients:
Parsley Salad:
- 1 cup (240 ml) parsley leaves
- 2 lemons, zest and juice
- 2 teaspoons (10 ml) olive oil
- 1 teaspoons (5 ml) sumac
- Salt and pepper
- 1 shallot, finely minced
Roasted Parsnips:
- 10 medium to small parsnips, scrubbed and trimmed neatly
- 2-3 tablespoons (30-45 ml) melted butter
- 2 cloves garlic, finely chopped
- 2 hot chillies, seeded and finely chopped
- 1 teaspoon (5 ml) cumin seed
- 2 teaspoons (10 ml) dried oregano
- 18-20 black olives, pitted, chopped
- 2-3 ounces (57-85 g) feta, crumbled
Method:
For the Parsley Salad:
In a bowl, combine the parsley, lemon, olive oil, sumac, and shallot. Season with salt and pepper and massage by hand.
For the Roasted Parsnips:
Preheat oven to 375 F (190 C).
Toss the parsnips with butter, garlic, chilies, cumin, and oregano.
Spread the parsnips onto a lined pan, crowding slightly.
Roast for about 20-25 minutes, until cooked through and starting to brown.
Serve warm with the Parsley Salad. Scatter with the olives and crumble the feta on top.