Roast parsnip & chestnut salad

Ingredients

• 500 g parsnips quartered
• 1 tbsp olive oil 
• 200 g honey whole cooked peeled
• 2  rosemary roughly chopped
• 1 tsp clear honey 
• 140 g the salad mixed (we used watercress, rocket & spinach)

Equipment

• oven
• baking pan

Directions

1. Heat oven to 200C/180C fan/gas
2. On a baking tray, toss the parsnips with 2 tsp of the oil, season and roast for 20 mins.
3. 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.
4. 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.