Lately, I’ve been visiting Alimentari on Brunswick st for lunch since I’ve been too lazy to make my own. I looooove their salads which change daily, and recently had a nice one made with beans and parsnip. So when I invited Miss T and her Bf-M for dinner one night I though I’d make my own, adding in some eggplant and rocket for good measure. I served it alongside a roast chicken I bought from the supermarket (don’t judge me). It was such a hot night that it made the perfect meal.

2 parsnips
1 small eggplant
olive oil
salt & pepper 

120g baby rocket
1/2 bunch fresh mint, chopped

1/2 bunch flat leaf parsley, chopped
3 x 420g tins cannellini beans, rinsed and drained well
 juice of 1 lemon
1/3 cup greek yoghurt
1/4 cup hummus
roast chicken to serve 

  1. Preheat oven to 200C.
  2. Peel parsnips and cut into small pieces. Cut eggplant into similar sized pieced and place both on a baking tray. Drizzle with olive oil and season with salt and pepper. Place in a hot oven and cook for 30-35 minutes until tender and golden. Remove and allow to cool.
  3. In a small bowl, stir together the yoghurt, hummus and 2 tbsp olive oil. Season well.
  4. Toss parsnips and eggplant with rocket, herbs, beans, lemon juice, yoghurt dressing and season to taste. Serve sprinkled with sumac and roast chicken.

*Sumac is a middle eastern spice with a lemony flavour. It is available in most supermarkets, however, if you can’t find any don’t worry.

Serves 6