2-4 parnsips, peeled and cut into even sized rounds
300g pumpkin, peeled, de-seeded and cut into even sized pieces
2 sprigs thyme
4 cloves garlic, roasted
2-4 Tbsp good quality oil
Freshly ground pepper and salt
100g fresh walnuts
1-2 lettuces, washed well and drained
1 Tbsp Dijon mustard
5 Tbsp apple cider, red wine balsamic vinegar
1 tsp walnut oil
250 ml extra virgin olive oil, rice bran or rape seed oil
Preheat the oven 180C on bake
Place a suitable tray in the oven to heat up.
Place the parsnips, pumpkin, garlic and thyme together in a bowl. Drizzle lightly with a little oil, season with salt and pepper and toss together to coat all the ingredients in the oil and seasoning.
Place the parsnips onto the preheated hot oven tray and roast for about 20 minutes, remembering to turn half way through cooking.
In a small bowl mix together the Dijon mustard, vinegar, walnut oil and extra virgin, season lightly and mix to combine.