Parsnips are healthy and good for the body, providing plenty of vitamins, minerals and fibre. They are particularly tasty when roasted with salt and pepper – and this delicious salad is a great way of enjoying them over the summer months…

1. Begin my preheating the oven to 180°C, Gas Mark 4. Prepare the parsnips by simply cutting the larger ones in half lengthways but keeping any small one’s whole. Place them into a roasting tray and drizzle with 2tbsp olive oil, some Maldon salt and cracked black pepper. Toss them so they are well coated and then place in the preheated oven for 30min, turning halfway through. They should be golden brown and crispy on the edges.
2. While the parsnips are cooking, prepare the couscous. In a saucepan, cook the couscous according to the packet instructions. Once cooked, drain and remove from the heat. Add the remaining 2tbsp olive oil, plenty of Maldon salt and cracked black pepper. Allow the couscous to cool.
3. Once the couscous has cooled and the parsnips are out of the oven (and also cooled), stir the finely sliced red onion, chopped parsley, sultanas and crumbled feta into the couscous. Check the seasoning and adjust if needed.
4. Pile the couscous onto a serving platter and top with the roasted parsnips. Garnish with the pomegranate seeds, a little extra parsley and a drizzle of pomegranate molasses.