Lemon thyme & parsnip salad

Serves: 4 | Preparation Time: 15 min


  • 2 small parsnips, peeled and julienned (or cut into very fine strips)
  • 1 400g can chickpeas, rinsed and drained
  • 1 tbsp pine nuts
  • 50g goats cheese

    For the dressing
  • 2 tbsp olive oil
  • 1 tbsp cider vinegar
  • 1 tsp grain mustard
  • 1 tsp honey
  • 1 heaped tsp lemon thyme leaves


Mix the dressing ingredients together with a fork.  Put the julienned parsnips and chickpeas together in a large bowl and toss with the dressing.
Put the pine nuts into a pan and toast on a low heat until golden brown.
Add the pine nuts to the other ingredients and finally add the crumbled goats cheese.
Best eaten the day after making.