Moro Parsnip, yogurt and date salad


  • 300g parsnips
  • 5 dates, stoned and roughly chopped
  • 1 tbsp fresh mint, roughly chopped
  • 75g Greek yogurt with a squeeze of lemon, or any slightly sour yogurt
  • 1/2 tbsp lemon juice
  • 1 tsp runny honey
  • 1 tbsp extra-virgin olive oil
  • Sea salt and black pepper


  1. Peel the parsnips, cut in quarters length ways, and get rid of any woody centre. Grate coarsely and place in a bowl.
  2. Add the chopped dates and mint, followed by all the remaining ingredients. Season with salt and pepper, toss well and taste. Serve immediately.
Vicky Skingley