Amanda Laird: Pear, parsnip, sage and parmesan salad

Pear, parsnip, sage and parmesan salad. Photo / Babiche Martens

Serves 4

2 pears
4 parsnips
Olive oil
Flaky salt and freshly ground black pepper
2 Tbs butter
12-16 fresh sage leaves, depending on size
20g parmesan, thinly shaved or peeled

1 Preheat the oven to 200C. Grease an oven tray or use baking paper. Finely slice the pears, wafer thin and cook for 20 minutes.

2 Cut the end off each parsnip then slice into lengths. Toss with 2 Tbs of olive oil, then season and lay on an oven tray. Cook for approximately 30 minutes or until golden and slightly crispy.

3 Heat the butter in a pan. When hot add the sage leaves and very quickly fry, removing as soon as they change colour to a darker green. Let drain on kitchen paper.

4 To serve the salad, plate the pear slices, parsnips and sage then top with the parmesan.