Parsnip and persimmon salad with tahini dressing

Name: Parsnip and persimmon salad with tahini dressing
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 tbsp tahini (sesame paste); 1 tbsp plain yoghurt; 1 dl milk; 500 g parsnips; 1 garlic cloves; 3 kaki persimmons; 1 spring onions incl. green parts; 4 tbsp olive oil; 1 tbsp apple vinegar; 3 tbsp lemon juice; a little chilli powder; salt to taste; 2 tbsp black sesame seeds

winter salad winter

Total: 30 min. | Active: 30 min.

vegan, lactose-free, gluten-free

134 Likes

Fruity, fresh and creamy. There's something for everyone. This dish is also great if you can't quite decide whether you’d rather have sweet or savoury. Parsnip and persimmons go really well together and the tahini dressing elegantly binds the two star ingredients together.

Recipe by:
Nadja - LouMalou

Ingredients

for 4 people

Parsnips
2 tbsp	olive oil
500 g	parsnips, cut into approx. 1 cm cubes
1 dl	water

Dressing
3 tbsp	lemon juice
1 tbsp	apple vinegar
2 tbsp	olive oil
1 tbsp	tahini (sesame paste)
1 tbsp	plain yoghurt
1 dl	milk
1	garlic clove, squeezed
a little	chilli powder
	salt to taste

Topping
3	kaki persimmons, cut into approx. 1 cm cubes
2 tbsp	black sesame seeds, roasted
1	spring onion incl. green part, cut into thin rings

How it's done

Parsnips

Heat the oil in a wide non-stick frying pan. Fry the parsnips for approx. 10 mins. Pour in the water, cook until the liquid has completely evaporated, leave to cool.

Dressing

Place the lemon juice in a bowl along with all the other ingredients up to and including the chilli powder, mix well, season.

Topping

Arrange the parsnips and persimmons on plates, drizzle with dressing and scatter the spring onions on top.

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