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Pumpkin, parsnip and asparagus salad


  • 3 asparagus stalks
  • 100g pumpkin
  • 1 parsnip
  • Few rocket leaves
  • Olive oil
  • Fresh seasoning
  • Sunflower seeds (optional)


Start by cooking the peeled parsnip for 5 minutes in boiling water, then remove and put in cold water. Cut into pieces and marinate with the balsamic and olive oil. Meanwhile, peel the asparagus stalks and blanche for 2 minutes in hot water. Cut the pumpkin into long wedges and bake in oven for 5 minutes with some thyme and garlic for flavour. To serve, place the cooked parsnips, pumpkin and asparagus in a salad bowl and dress with olive oil and crushed peppercorns. Dress with the rocket leaves and sunflower seeds if using, before serving.

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