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.