Parsnip and Fennel Salad
-
2 persons -
20 min
Ingredients 2
- 3 fresh parsnips
- 1 head of fennel
- 1 lemon
- 100 ml Provamel Soya alternative to yogurt
- 1- ½ heaped tsp of wholegrain mustard
- 1 bunch red grapes
- 2 tbsp finely chopped walnuts
- Handful of fresh flat leaved parsley
- Pepper and salt
preparation 20 min
- Peel and coarsely grate the parsnips. Cut the fennel into thin slices. In a bowl, stir them together along with half the lemon juice.
- For the vinaigrette, combine the rest of the lemon juice with the Provamel Soya alternative to yogurt and grain mustard. Season with salt and pepper to taste.
- Add the dressing to the fennel and parsnip and mix well.
- Top with halved grapes, the walnuts and a sprinkle of chopped flat leaf parsley. Serve straightaway for maximum crunchy enjoyment!
