Pear, parsnip, sage and parmesan salad

Babiche Martens

Ingredients

4	Parsnips (Main)
2	Pears (Main)
1 drizzle	Olive oil, to roast
2 Tbsp	Butter
12 leaves	Sage leaves, use up to 16 leaves, depending on size (Main)
20 g	Parmesan cheese, thinly shaved or peeled

Directions

1. Preheat the oven to 200C.
2. Grease an oven tray or use baking paper. Finely slice the pears, wafer thin, and cook for 20 minutes.
3. Cut the end off each parsnip, then slice into lengths. Toss with 2 Tbsp of olive oil, then season with flaky sea salt and freshly ground pepper and lay on an oven tray.
4. Cook for approximately 30 minutes or until golden and slightly crispy.
5. Heat the butter in a pan. When hot add the sage leaves and very quickly fry, removing as soon as they change colour to a darker green. Let drain on kitchen paper.
6. To serve the salad, plate the pear slices, parsnips and sage, then top with the parmesan.