Vegetable salad with walnut pesto

Jun Tanaka makes an exotic starter for less than a fiver with the contrasting flavours of salsify - the vegetable oyster and horseradish
By Jun Tanaka
Vegetable salad with walnut pesto
  • Rating:
  • Serves: 4 as a starter
  • Cook Time: 15 minutes
  • Prep Time: 5 minutes
  • Effort: easy


  • Drizzle olive oil
  • 2 salsify, cut into 10cm pieces
  • 2 parsnips, cut into sixths lengthways
  • 2 carrots, cut into sixths lengthways
  • 25 g unsalted butter
  • 1 clove garlic
  • 1 sprigs rosemary
  • 4 florets purple sprouting broccoli, blanched
  • 1 tbsp runny honey
  • 1 tbsp red wine vinegar

For the walnut pesto

  • 100 g walnuts, roasted and peeled
  • 1 clove garlic
  • 50 ml olive oil
  • 1/2 lemon

For the horseradish dressing

  • 4 tbsp crème fraîche
  • 1 tsp Dijon mustard
  • 1 tbsp grated horseradish
  • 1/2 lemon


1. For the walnut pesto: roast the walnuts in the oven at 200C/gas 6 for 5min. Place in a clean cloth and rub off the skins. Put in a blender with the rest of the ingredients, season to taste.

2. For the horseradish dressing: mix all the ingredients in a bowl and season.

3. Next cook the root vegetables - pour a drizzle of olive oil into a frying pan, add the vegetables (except the broccoli) and caramelise for 2 min. Add the butter, garlic, rosemary, season and cook for a further 4 min. Finally add the broccoli, honey and vinegar and warm through.

4. To serve, brush the walnut paste onto the bottom of a plate, arrange the vegetables on top and finish with a drizzle of horseradish sauce.

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