Romaine, Pomegranate, and Caramelised Parsnip Salad


(serves 4)

1 head romaine lettuce, leaves only – sliced into thirds

1/2 pomegranate, deseeded

1 medium parsnip, cut into 1cm-thick, 3cm-long matchsticks

1 tbsp olive oil

1-2 tsp maple syrup or honey

3-4 tbsp Mekhala Pumpkin Black Pepper Dressing

50g feta cheese

Small handful walnuts, toasted

Mekhala Himalayan Pink Salt


1. Toss parsnip sticks in olive oil, maple syrup or honey and Mekhala Himalayan Pink Salt. Roast in a 190C oven until golden and crispy on the outside, and tender on the inside – about 20min. Set aside to cool.

2. Toss parsnip and romaine with Mekhala Pumpkin Black Pepper Dressing

3. Top with feta, walnuts and pomegranate, and serve!

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