Roast parsnip & chestnut salad

Ingredients

• 500g parsnip
  
  , quartered
• 1 tbsp olive oil
  
• 200g pack cooked and peeled wholechestnut
  
• 2 rosemary
  
   sprigs, roughly chopped
• 1 tsp clear honey
• 140g bag mixed salad leaf (we used watercress, rocket & spinach)

  Method

  1. Heat oven to 200C/180C fan/gas 6. On a baking tray, toss the parsnips with 2 tsp of the oil, season and roast for 20 mins. Remove from the oven and stir through the chestnuts and rosemary, then drizzle over the honey and roast for 10-15 mins more. Leave to cool.
  2. Toss the leaves with the remaining oil and some seasoning, and pile onto a serving plate. Top with the parsnips, chestnuts and any juices from the tray.
  3. Source: bbcgoodfood.com