Something a bit different for your cold meats extravaganza.
This is really special. Believe.
15 mins | serves 4-6 | easy easy
5 medium parsnips, peeled
1 large lemon, zest and juice
1 tsp runny honey
150g natural yoghurt
4-5 medjool dates, pitted then thinly sliced
handful mint leaves, torn
2 tbsp pumpkin seeds
1 tbsp sunflower seeds
1 tbsp sesame seeds
1/4 tsp hot smoked paprika
1 tsp ground cumin
Shred your parsnips, leaving the tough cores, anyway you can – mandolin, julienne, coarsely grate, howev’s.
In a large bowl, mix the lemon juice, zest and honey together, season and add in the yoghurt, mix up nice.
Throw the parsnips into the bowl along with most of the dates and mint. Toss well and leave to one side for a mo to let the flavours acquaint.
Heat the seeds gently in a small pan for about 5 mins until toasted and the pumpkin seeds start to split. Remove from the heat and stir in the spices and season. Allow to cool.
With your parsnips on their serving plate, garnish with the remaining dates and mint and the spicy seeds. Drizzle with e.v. olive oil for a final flourish if you wish.
From Jamie’s Christmas magazine last year (2015). Yeehah, Jamie!