Roast parsnip, quince & caramelised onion salad with preserved lemon
Ingredients
2-3 quinces, halved lengthways, woody cores cut away, chopped into thick slices (drop into water with a squeeze of lemon juice while preparing, to stop them browning)
500g parsnips, peeled and cut into long wedges
4 tbsp rapeseed oil
1 tbsp cumin seeds
¼ tsp ground turmeric, plus 2 pinches
2 balls stem ginger from a jar, finely chopped, plus 4 tbsp syrup from the jar
50g whole almonds with skins
350g giant couscous
2 onions, sliced
2 preserved lemons from a jar, halved, seedy middles discarded and skin diced
juice 3 lemons
small pack flat-leaf parsley, roughly chopped
Method
Heat oven to 200C/180C fan/gas 6 and put a large saucepan of water on to boil. Boil the quinces for 20-25 mins until almost tender when poked with a knife. Drain well, then leave sitting in the colander to steam- dry. Repeat with the parsnips, but only boil for 3-4 mins before draining.
Mix 2 tbsp of the oil, half the cumin seeds, the turmeric, 1 tbsp ginger syrup and some seasoning in a big roasting tin. Toss in the steam-dried parsnips and quinces, then roast for 25 mins until golden, caramelising and tender. Tip the almonds onto a baking tray and toast for 5 mins in the oven after the veg comes out.
Meanwhile, cook the couscous following pack instructions, with 2 pinches turmeric in the water, then drain well. Slowly cook the onions in the remaining 2 tbsp oil with remaining cumin seeds until really soft, golden and beginning to caramelise.
Whisk the remaining 3 tbsp ginger syrup with the chopped ginger, chopped preserved lemons, lemon juice and plenty of seasoning. Tip the couscous, roasted vegetables, caramelised onions and chopped parsley onto a serving platter or into a big bowl. Roughly chop the toasted almonds a few times, then add them too, before drizzling over the lemon dressing. Toss everything together well and serve. Any leftovers will taste great the next day.
