Name: Roasted Curried Parsnips with Cumin Quinoa Pilaf
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: 750 g parsnips (topped and tailed then cut in half lengthways); 1/2 tbsp curry powder; 1 tbsp olive oil (divided); 1/2 tsp sea salt (divided); 1/4 tsp freshly cracked black pepper; 120 g quinoa (dry weight); 1/2 tbsp ground cumin; 1 clove of garlic (grated); 1 onion (120g) (finely chopped); 1 vegetable stock pot; 90 g baby spinach; 1 small handful of flat leaf parsley (chopped); 100 g natural yoghurt; 4 or 5 sprigs of mint (finely chopped + more for serving); 25 g pistachios (shelled); 80 g pomegranate seeds; 250 ml water