- 1/2 English Cucumber split in half and remove seeds
- 1/2 cup cream cheese
- 25 mL Snowdon House Dillicious Dip
- 2 Tbsp Snowdon House Lemon Verbena Vinegar
- 1 Tbsp olive oil
- 1 garlic clove minced
- 1/4 tsp salt
- 1 Tbsp lemon juice
- Freshly ground pepper to taste
- 4 large parsnips
- 3 tbsp olive oil
- 2 tbsp rosemary
- 1 tsp cumin
- 1 English cucumber diced
- 1/2 cup fresh parsley
- 1/4 cup kalamata olives
- 1 can rinsed & drained lima beans
- 1/4 cup feta cheese crumbled
- 2 tbsp toasted pumpkin seeds
- salt and pepper to taste
Place all ingredients in food processor and process until creamy. This can be done ahead of time.
Preheat oven to 425F
Peel parsnip and cut into 3 x 1/4 inch, even sized fries.
Place in bowl and drizzle with olive oil and sprinkle with rosemary, cumin, salt and pepper. Toss to coat and spread out in a single layer on parchment paper and roast in oven for 20 minutes, flip fries and continue to roast for 10-15 minutes longer until they are tender. When done remove from oven and place on rack to cool for five minutes.
While fries are cooling, combine cucumber, parsley, lima beans and olives in a large bowl, gently toss together.
To serve, divide the fries among serving dishes. Add cucumber mixture, drizzle with dress, top with feta cheese and pumpkin seeds.
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