Warm Parsnip, Pear & Beenleigh Blue Cheese Salad

Ingredients

2-4 parsnips depending on size
1 pear
1 bunch of Darts kale
Rapeseed oil to cook with
1x banana shallot
20g of sugar
Bay leaf
Salt, Cornish sea salt flakes.
Pepper, fresh ground black.
Dried rosemary powder
120g Beenleigh Blue
150ml of red wine vinegar

Method

Wash and cut the pear in to large slices or wedges removing the core. Wash the kale and pull the leaves away from the stem and tear them up.

Peel the banana shallot and slice into thin rings. In a bowl, combine the vinegar, sugar, salt, and bay leaf, and stir. Add the sliced shallots and let them pickle for at least 20 minutes, ideally a few hours.

Peel the parsnips and trim off the tops and bottoms. Cut them into wedges, then use a knife at an angle to remove the tough core from each wedge. Place the parsnips in a saucepan with cold salted water and bring to a simmer for 5–8 minutes or until the outside starts to soften.

Preheat the oven to 200°C (fan). In an ovenproof frying pan or roasting tray, add a thin layer of oil and place in the oven to heat up. Drain the parsnips, sprinkle with flaked sea salt, and gently shake them in the pan to rough up the edges. Transfer to the hot tray - the oil should sizzle - toss to coat, and roast for 10–15 minutes or until golden brown and crisp.

Once the parsnips are roasted, strain off any excess oil. Add the kale and pear to the tray and return to the oven at a lower temperature for a few minutes, just to warm through.

In a large bowl or serving platter, layer the roasted parsnips with the warm kale and pear. Crumble over generous chunks of Beenleigh Blue cheese, and garnish with the pickled shallots.

Darts Farm

Warm Parsnip, Pear & Beenleigh Blue Cheese Salad

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