4 tsp olive oil
3 medium-size parsnips
3 cloves of garlic, crushed
2 cup fresh baby spinach, washed
1 Spanish onion
2 Red capsicum
½ cup Manchego cheese, cubed
- Preheat oven (fan forced) to 220/200° Slice parsnip into small pieces and cover with oil before placing onto a baking tray along with garlic pieces. Roast for 20 minutes.
- Cut onion and red capsicum to desired size and add to baking tray, then continue to roast for 15 minutes. Remove from oven and allow to cool for 10 minutes.
- Place spinach and cheese into a small salad bowl with a small amount of olive oil.
- Mix vegetables and spinach together in bowl. Serve and drizzle with balsamic glaze.
Add salt and pepper to taste. Serves two.
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