Roast parsnip, quince & caramelised onion salad with preserved lemon

Boil quinces before roasting to give a tender, creamy texture, then add to this pretty salad with giant couscous and a punchy ginger dressing

  • Prep:40 mins
    Cook:1 hrs
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 674
  • fat 20g
  • saturates 2g
  • carbs 98g
  • sugars 20g
  • fibre 15g
  • protein 17g
  • salt 0.1g


  • 2-3 quinces, halved lengthways, woody cores cut away, chopped into thick slices (drop into water with a squeeze of lemon juice while preparing, to stop them browning)
  • 500g parsnips, peeled and cut into long wedges
  • 4 tbsp rapeseed oil
  • 1 tbsp cumin seeds
  • ¼ tsp ground turmeric, plus 2 pinches
  • 2 balls stem ginger from a jar, finely chopped, plus 4 tbsp syrup from the jar
  • 50g whole almonds with skins
  • 350g giant couscous
  • 2 onions, sliced
  • 2 preserved lemons from a jar, halved, seedy middles discarded and skin diced
  • juice 3 lemons
  • small pack flat-leaf parsley, roughly chopped


  1. Heat oven to 200C/180C fan/gas 6 and put a large saucepan of water on to boil. Boil the quinces for 20-25 mins until almost tender when poked with a knife. Drain well, then leave sitting in the colander to steam- dry. Repeat with the parsnips, but only boil for 3-4 mins before draining.

  2. Mix 2 tbsp of the oil, half the cumin seeds, the turmeric, 1 tbsp ginger syrup and some seasoning in a big roasting tin. Toss in the steam-dried parsnips and quinces, then roast for 25 mins until golden, caramelising and tender. Tip the almonds onto a baking tray and toast for 5 mins in the oven after the veg comes out.

  3. Meanwhile, cook the couscous following pack instructions, with 2 pinches turmeric in the water, then drain well. Slowly cook the onions in the remaining 2 tbsp oil with remaining cumin seeds until really soft, golden and beginning to caramelise.

  4. Whisk the remaining 3 tbsp ginger syrup with the chopped ginger, chopped preserved lemons, lemon juice and plenty of seasoning. Tip the couscous, roasted vegetables, caramelised onions and chopped parsley onto a serving platter or into a big bowl. Roughly chop the toasted almonds a few times, then add them too, before drizzling over the lemon dressing. Toss everything together well and serve. Any leftovers will taste great the next day.

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