Parsnip, Carrot and Leek Bake

Chicken, Date and Parsnip Salad Recipe

A Delicious Parsnip Salad Recipe
Yield: 6    Preparation Time:     Cooking Time:
A good way to use up any left over chicken. Serve in small bowls with steamed jasmine rice on the side.


2 parsnips, peeled and finely shredded
450g cooked chicken, shredded
6 dates, cut into quarters
4 tablespoons rice vinegar
2 cloves of garlic
Juice of 2 limes
2 tablespoons palm sugar
2 tablespoons toasted sesame oil
5 tablespoons crème fraîche
1 tablespoon finely grated fresh root ginger
Sea salt and freshly ground black pepper
Handful each of mint and basil leaves, shredded

Recipe Instructions

Prepare the garlic.
Peel the garlic and blanch it in boiling water for 2 – 3 minutes. Remove the garlic and place it on a wooden board. Sprinkle over a pinch of salt and crush it into a paste.

Make the dressing.
Whisk together the lime juice, sesame oil, rice vinegar, sugar, ginger and garlic. Put the parsnips and chicken into the dressing and leave it to marinate for at least 1 hour. If you can wait longer, this is even better.

Make the salad.
Drain off any excess dressing from the chicken and parsnips and beat in the crème fraiche. Toss in the dates, the mint and the basil. Check the seasoning and adjust if necessary. Ready to serve.