Chipotle Parsnip & Carrot Salad with Avocado Dressing

Chipotle Parsnip & Carrot Salad with Avocado Dressing
Ingredients

• 500g parsnips, halved then quartered into batons
• 500g carrots, halved then quartered into batons
• 2 tbsp olive oil
• 4 tbsp chipotle chilli paste
• 3 tbsp maple syrup
• 3 limes
• 1 avocado, peeled and destoned
• 2 jalapeño chillies, plus some sliced
• ½ garlic clove
• 15g coriander
• 100g mixed salad leaves
• 5 radishes, thinly sliced
• 2 spring onions, thinly sliced

 
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. Toss the carrots and parsnips in the oil, season and roast for 45 mins. Meanwhile, combine the chipotle paste, maple syrup and juice of 1 lime and put aside
 
Step 2
After 45 mins, pour half the chipotle mixture onto the vegetables, toss and then roast for 15 mins more, until caramelised and sticky. Remove from the oven and toss in the remaining chipotle mixture. Set aside to cool.
 
Step 3
Make the dressing by blending the avocado, 2 of the jalapeño chillies, garlic, coriander and juice of 2 limes together with 50ml water. Add more water until the consistency is creamy thick and good for drizzling, then season.
 
Step 4
To serve, make a bed of the salad leaves on a large platter, top with the carrots and parsnips, drizzle with the dressing, then layer up with radishes, spring onions, the spare slices of jalapeño and any spare coriander.