Zaytoun Palestinian Recipes: Roast Parsnip and Carrot Salad with Zaytoun Freekeh and a Yoghurt Dressing
(See more Zaytoun Palestinian Recipes)
Zaytoun were thrilled when Jane Baxter, one of the UK’s favourite chefs, agreed to create a recipe to celebrate their 10th anniversary. Using the produce from Palestine, she created this easy-to-make seasonal salad with the smoky flavour of freekeh, warming spices and a shot of chilli to blast away winter blues.
Jane set up the Riverford Field Kitchen in Devon and is the co-author of the Riverford Farm Cookbook and Recipes for Everyday and Sunday. Her latest book, co-written with Henry Dimbleby, is Leon: Fast Vegetarian. Jane also runs a touring restaurant, Baxter Moveable Feasts, and is a regular foodie contributor to many of the UK’s leading broadsheets.
INGREDIENTS
- 500g parsnips
- 500g carrots
- 30g butter melted
- 2 tbsp olive oil
- 100g freekeh
DRESSING
- 200ml yoghurt
- Zest and juice 1 orange
- 1 clove garlic crushed
- Pinch ground cumin and cardamom
- 75g pitted Medjoul dates finely chopped
- 1 red chilli finely chopped
- 1 tsp honey
- 1 tbsp chopped mint
- Bunch of watercress
- Salt and pepper
GARNISH
- Pomegranate seeds, extra mint and za’atar.
PREPARATION METHOD
- Pre heat oven at 190°C. Peel the parsnips and carrots and cut into quarters lengthways. Toss in the melted butter and 1 tbsp olive oil. Season well and roast on a baking tray for about 40 minutes until tender.
- Meanwhile wash and cook the freekeh as per instruction on the packet. Drain well and toss in 1 tbsp olive oil. Season while still warm.
- To make the dressing place all the dressing ingredients in a bowl and whisk to combine, adding some salt and pepper to season.
- To assemble the salad gently fold the roasted veg with the freekeh and watercress . Arrange on a serving platter. Drizzle with the yoghurt dressing and sprinkle with pomegranate seeds, chopped mint and za’atar.
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