Parsnip Noodles with Beetroot Pesto & Dukkah

Parsnip Noodles with Beetroot Pesto & Dukkah

Parsnips make for a wonderful side or salad. Here, parsnip noodles are combined with moreish beetroot pesto and aromatic and textually delightful dukkah to give you one seriously addictive vegetable hit. When I create a dish like this, the protein I serve it with plays second fiddle. I like to team this salad with barbecued lamb chops, turmeric and cumin–spiced chicken wings, or a simple pan-fried piece of fish with a big wedge of lemon.

  • serves: 4
  • yields: -
  • prep time: 15
  • cook time: 30
  • contains: -
  • standard
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What you'll need

  • 1 litre bone broth or water
  • 6 medium parsnips (about 700g) spiralised into thick noodles
  • 2 tablespoons extra virgin olive oil
  • 1 handful fresh coriander leaves, plus extra to serve
  • 1 small handfull fresh mint leaves, plus extra to serve
  • 80 g toasted almonds (activated if possible), chopped
  • 60 g toasted pumpkin seeds (activated if possible)
  • 3 tablespoons dukkah

Method

Serve with some fermented veggies on the side.

1
To make the pesto, combine all the ingredients together in the bowl of a food processor and whiz to a fine paste. Taste and adjust seasoning if necessary. If the pesto is too thick, stir in a little water until you reach the desired consistency.
2
Bring the broth or salted water to the boil in a saucepan. Add the parsnip noodles and cook for 30-60 seconds, or until almost tender. Drain, reserving the broth for another use.
3
Toss the noodles with the olive oil and season with salt. Combine the beetroot pesto, herbs, almonds and pumpkin seeds with the parsnip noodles and gently toss.
4
Arrange on a platter and sprinkle over the dukkah and extra herbs.
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