Maple & zaatarglazed winter vegetable and chorizo salad

Name: Maple & zaatarglazed winter vegetable and chorizo salad
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 3 medium parsnips, peeled and cut into 3-4cm chunks; 4 beetroot (depending on size), peeled and cut into wedges; 1 tbsp olive oil; 190 g pack cooking chorizo, sausages halved; 330 g pack Brussels sprouts, halved; 3 tbsp maple syrup; 1 tbsp Cooks' Ingredients Zaatar

Rebecca Woollard's recipe offers big, bold flavours – this warm salad is exactly what you need on a cold night when you’re all casseroled out.

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Source of fibreSource of protein3 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook40 mins
Total time55 mins

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3 medium parsnips, peeled and cut into 3-4cm chunks
4 beetroot (depending on size), peeled and cut into wedges
1 tbsp olive oil
190g pack cooking chorizo, sausages halved
330g pack Brussels sprouts, halved
3 tbsp maple syrup
1 tbsp Cooks' Ingredients Zaatar

For the dressing

4 tbsp olive oil
3 tbsp red wine vinegar
2 tsp maple syrup
3 tbsp nonpareille capers in brine, drained

For the salad

50g pecan nuts
250g pack Merchant Gourmet Brown, Red & Wild Wholegrain Rice
75g wild rocket
4 salad onions, finely sliced
25g pack flat leaf parsley, leaves finely chopped
25g pack mint, leaves only, finely chopped
100g goat’s cheese, roughly broken up

Preheat the oven to 200°C, gas mark 6. Spread the parsnips and beetroot out in a single layer on a large baking tray and drizzle with the oil. Toss to coat, then spread out again, season with a little salt and roast for 20 minutes. Add the chorizo halfway through.
Stir in the sprouts, return to the oven for 10 minutes, then drizzle over the maple syrup, scatter over the zaatar and increase the oven temperature to 220°C, gas mark 7. Return the vegetables to the oven (don’t wait for it to reach temperature) for 10 minutes more, until caramelised and charred in places.
Meanwhile, mix the dressing ingredients together, season and set aside. Prepare the salad. Spread the pecans out on a separate baking tray. Roast on the shelf beneath the vegetables for 8 minutes, then cool slightly and roughly chop. Cook the rice according to pack instructions.
Once the vegetables and chorizo are ready, toss with the pecans, rice, the other salad ingredients and dressing in a large serving dish. Check the seasoning and serve while still warm

Cook’s tip

Vary the ingredients as you prefer – use walnuts or almonds instead of pecans, swap the chorizo for fried bacon lardons or use honey to glaze the veg instead of maple syrup.

Typical values per serving when made using specific products in recipe