I can’t believe that this is the last seasonal salad of the year. So I had to make it a good one. And as I mentioned over on IG, this is my favourite salad so far.
Warm salads are something I actually prefer to crisp and cool summer ones- even in summer I like some roasted vegetables (preferably from an actual BBQ) on my lettuce leaves. People massively underrate winter salads though: they can be flavourful, and showcase root veg brilliantly. And, if you’re anything like me, you like spacing out the more indulgent meals of Christmas-time with a few simple (but always tasty) ones as well.
For this salad we’ll be honey-roasting parsnips, and baking tofu in some honey, soy sauce, and ginger. This means that the recipe takes a little more time start-to-finish, but it’s well worth it. Once the veg is in the oven, it all looks after itself anyway…
Ingredients (serves 2)
- 2 large parsnips, chopped into chunks, and tossed in 1tbsp runny honey in a large mixing bowl
- 200g of firm tofu, chopped into chunks
- 1 small red onion, sliced
- 1/2 fresh red chilli, finely sliced (leave the seeds in if you like spice, remove if not)
- 2-3 large handfuls of kale
- 1tbsp soy sauce
- Ground ginger, to taste
- Black pepper, to taste