‘Parsnip, Rocket & Lentil Salad with Tapenade Dressing’

Recipe Courtesy of .........'s Good Good Food cookbook

Recipe Courtesy of Sarah Raven’s Good Good Food cookbook

What a great idea to use a flavorful store-bought olive tapenade as a dressing for a healthy salad!  A simple mix of the tapenade with lemon zest, lemon juice a touch of black pepper and some olive oil and the dressing is complete.  I loved the different layers that this salad has; not only is the dressing superb, but the base of the salad consists of roasted parsnips, cooked lentils, peppery arugula/rocket, fresh parsley and roasted red onions.  Hearty enough to be a vegetarian main course salad, but also great as a side dish for a juicy roasted chicken.  (If you have trouble like I did, finding juniper berries to add into the roasted veggies, try using crushed pink peppercorns like I did; they bring a nice herbal element to the dish which the juniper berries would have as well.)

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‘Parsnip, Rocket & Lentil Salad with Tapenade Dressing’

  • Prep time:
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  • Total time:
  • Yield: 4
  • Difficulty: medium
  • Recipe type: Salad

Ingredients:

  • https://www.cooked.com/uk/authors/Bloomsbury-Publishing-Plc/Good-Good-Food/Salads/Parsnip-rocket-and-lentil-salad-with-tapenade-dressing-recipe

Directions:

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