DATES
PARSNIP, YOGHURT AND DATE SALAD
Squishy dates and raw parsnip balance each other beautifully in this salad, which doesn’t like to be kept waiting – it’s definitely best served as soon as you’ve tossed it. Parsnips taste better as the weather gets colder, so winter is the perfect time to relish them unadorned.
PREPARATION TIME: 20 minutes | SERVES: 6
4 medium parsnips (about 600 g/1lb 5 oz)
10 soft pitted dates, roughly chopped
2 tablespoons roughly chopped mint leaves
150 g (5½ oz) natural yoghurt
1 tablespoon lemon juice
2 teaspoons runny honey
2 tablespoons olive oil
sea salt flakes and freshly ground pepper
Peel the parsnips and cut them in half lengthways. Remove any woody centres and discard. Coarsely grate the parsnips into a bowl.
Add the dates, mint, yoghurt, lemon juice, honey and oil to the bowl with the parsnips. Add salt and pepper to taste, and then gently toss all the ingredients together. Serve immediately.
TIP The fine-grained sweet flesh of tender young winter parsnips have the best texture for grating raw.