Moroccan Style Winter Salad

Ingredients

6 small-medium beetroots, ends trimmed
4 carrots, peeled, sliced thickly on the diagonal
4 cloves garlic, smashed but not peeled
1/4 cup olive oil (use drained oil from fetta)
1 tbsp cumin seeds
1 tsp ground coriander
1/2 tsp smoked paprika (sweet or hot depending on your prefence)
1 cinnamon stick
Salt and pepper
2 tbsp honey
2 tbsp lemon juice
1/4 cup mint leaves, washed and picked over
1/2 cup coriander leaves, washed and picked over
1/4 cup continental parsley leaves, washed and picked over
1 jar marinated goats fetta, drained (use oil to cook vegies in)
Parsnip chips, to serve (recipe below)

Parsnip Chips:
2 parsnips, peeled
Vegetable oil for deep frying

Method

1. Wash beetroot. Combine oil, garlic and spices and toss with beetroot and carrots to coat well. Place them in a baking dish. Season with salt and pepper. Cook in the oven at 180°C for about 15-25 minutes until the beetroot and carrots are tender.

2. Pick out beetroot and when cooled peel and cut into wedges.

3. Combine honey and lemon juice. Toss with vegetables and herbs in a large bowl. Place in a serving bowl and scatter with crumbled fetta and parsnip chips.

4. Serve at room temperature.

Parsnip Chips
1. Parsnips can be deep-fried just like potato chips. Peel the parsnips and then using the peeler, continue to peel fine slices. Pat them dry with a tea towel. Heat vegetable oil in a deep saucepan 180°C. Fry the parsnip chips until they are golden brown. Drain on paper and sprinkle with salt.

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