Black Bean, Fennel + Roasted Parsnip Salad with a Tarragon Orange Dressing
We're all about hearty salads. This recipe is inspired by one our stockists, Open House Deli, based in Winchester. Amelia tasted their orange and tarragon roasted parsnip salad and was instantly inspired and intrigued by this flavour combo, with zesty orange, tarragon and a punchy caper vinaigrette - and so we just HAD to add beans to the mix. Our Queen Black Beans add both a nuttiness, earthiness + give turn this salad from a side to the main event. Serves 2 as a main, or 4 as a side.
Source: Bold Bean Co
Ingredients
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- orange, zested and juiced
- runny honey
- parsnips, scrubbed, trimmed and halved widthways
- olive oil
- each tarragon or white wine vinegar
- small bunch of tarragon , finely chopped
- of dijon mustard
- tablespoon of capers, drained
- honey
- shallot, finely chopped
- fennel bulb, finely sliced
- jar of Queen Black Beans, drained and rinsed
- pine nuts, toasted