Warmed Roast Parsnip and Leek Quinoa Salad

3 medium parsnips, cut into quarters
1 large leek, cut into 2 cm rounds
1 sprig fresh rosemary, picked
2 sprigs fresh oregano, picked
4 tablespoons extra virgin olive oil
1 cup dry quinoa
2 cups water
1 vegetable stock cube
1 clove garlic, minced
1 teaspoon lemon zest
Juice of 1 lemon
1 tablespoon honey
1 tablespoon apple cider vinegar
2 medium stalks celery, finely shaved using a mandolin
10g fresh coriander, roughly chopped
½ cup dried prunes, roughly chopped
⅓ cup toasted hazelnuts, roughly chopped
⅓ cup feta, crumbled
Salt
Pepper

Preheat oven to 180 degrees celsius and line a baking tray with greaseproof paper. Add the parsnips, leeks, rosemary, oregano, 2 tablespoons of olive oil, a pinch of salt and a little cracked pepper. Toss well, then place into the oven to roast slowly until the vegetables are soft and caramelised. Set aside to cool slightly.

Meanwhile, prepare the quinoa. Rinse under cool running water, then add to a small saucepan for which has a lid. Add the water and stock cube. Bring up to the boil, then cover and turn down to a low simmer for 12-14 minutes or until tender. Let stand for 5 minutes uncovered, then fluff with a fork and set aside.

In a large bowl, add the garlic, lemon zest, lemon juice, honey, apple cider vinegar, remaining olive oil and a little salt and pepper. Whisk until combine.

Add the quinoa, celery, coriander, prunes, half the hazelnuts and half the feta to the bowl. Toss well until everything is coated in the dressing.

Serve the salad amongst plates, topping with the remaining hazelnuts, feta and any extra coriander.

Brookekellynutrition.com