Parsnips don’t exactly scream summer, but they do have a fun sweetness I thought would play nicely with curry leaf. And I really fancied something with curry leaves. They’re great – bitter and fresh and so aromatic.
This is a simple thing I threw together for dinner. I’ve only cooked it once, so it comes as seen. But I think it pretty much works.
I’d have made up a coriander dressing, but as it was a bank holiday Sunday with credibly sunny weather it seemed like all the coriander in Cambridge was already in someone’s BBQ marinade. Sod it – I’ve been volunteering at the beer festival all week, I need the vegetables.