Sesame parsnip wild rice tabbouleh
Ingredients
- 500g (5 medium) parsnips, peeled and cut into thumb-sized pieces
- 2 ½ tbsp cold pressed rapeseed oil
- 1 tsp ground turmeric
- 2 tsp ground coriander
- 2 tbsp sesame seeds
- 130g wild rice
- 2 red onions, sliced
- 2 tbsp white wine vinegar
- 3 tbsp tahini
- 1 small pack mint, leaves roughly chopped
- 1 small pack coriander, roughly chopped
- 2 tbsp pomegranate seeds
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