Soba salad with parsnip and pumpkin
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Soba salad with parsnip and pumpkin
This is my new idea for a healthy lunch at work. I love soba noodles and mixing them with slightly sweet roasted pumpkin and parsnip was a great idea! If you like spicier food, just season the dish with chili flakes or more cayenne pepper. A plain olive oil will also work if you do not have the one with truffle aroma.

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INGREDIENTS
100 g brown soba noodles
300 g fresh pumpkin
1 big parsnip
2-3 tbsp truffle olive oil
1 tbsp maple syrup
fresh thyme
Cayenne pepper
Salt
 

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DIRECTIONS
01
Cut the pumpkin and parsnip into medium-sized pieces and mix them in a bowl with maple syrup, chopped thyme, salt and cayenne pepper.

02
Heat the oven to 190°C and roast them for about 30 minutes.

03
Bring 1/2 liter of water to boil and cook the soba noodles. It usually takes not longer than 2-3 minutes.

04
Cool the noodles down and mix them with the roasted vegetables.

05
Add the truffle oil and season the salad with salt, chili and cayenne pepper.

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