- 1 kg/21⁄4 lb parsnips, cut lengthwise into 4 pieces and tough inner cores removed
- 3 tablespoons olive oil
- pinch of dried chilli (red pepper) flakes
- pinch of crushed fennel seeds
- 3 sprigs thyme, leaves picked
- 3 sprigs rosemary, leaves picked
- 1 clove garlic, thinly sliced
- 3 tablespoons runny Durslade honey
- 75 g/2.5 oz (1⁄2 cup) whole blanched almonds
- 1 bunches watercress
- juice of 1 lemon
- extra virgin olive oil, for drizzling
- 75 g/2.5 oz Aged Westcombe Caerphilly cheese
- Dorset sea salt and cracked black pepper
Preheat the oven to 190°C/375°C/Gas Mark 5.
Place the parsnips in a large bowl with the olive oil, spices, herbs, garlic and a little salt and pepper, and toss well to combine.
Arrange the parsnips in a large roasting pan, making sure they are covered in the marinade and roast for 10 minutes. Remove and drizzle over the honey, then toss to help them colour evenly and return to the oven for another 5 minutes, or until the parsnips start to caramelize. Set aside.
Spread out the almonds in a small roasting pan and roast in the oven for about 5 minutes or until coloured – keep tossing the nuts so they don’t catch. Remove from the pan and leave for a few minutes to cool. Once the almonds are cool enough to handle, lightly crush in a mortar with a pestle.
Place the honey-roasted parsnips, crushed almonds, watercress, lemon juice and a drizzle of extra virgin olive oil in a large bowl. Using a speed peeler, peel most of the Westcombe Caerphilly into the salad, then gently toss everything together to combine.
Arrange the salad rustically on a large serving platter, making sure you can see all the ingredients poking through, then peel the remaining Caerphilly on top and serve.