Ingredients    

3 large parsnips, peeled and cut into sticks
1 apple, cut into matchsticks
5 handfuls of baby spinach or rocket
1 cup parsley, roughly chopped
2 tablespoons olive oil
¼ cup grated Parmesan cheese
Pinch of salt and freshly ground black pepper

Dressing

Juice from 1 lemon or lime
1 tablespoon olive oil
Pinch of salt

Method      

Preheat the oven to 200°C on fan bake

Place the parsnips on an oven tray and coat in olive oil, add salt and pepper. Roast for 15 minutes or until slightly golden

In a small bowl, whisk the dressing ingredients and set aside

In a large bowl, add the baby spinach or rocket, parsley and apple. Fold through the dressing

When the parsnips are roasted, allow to cool for 5 minutes before adding to the salad with the Parmesan cheese