Crispy parsnip salad

Ingredients

1 bag of lettuce

10 baby tomatoes, halved

1/2 cucumber, sliced

4 hard boiled eggs, quartered

1/2 yellow capsicum, sliced

2 small parsnips

Method

1. Place the bag of lettuce, of your choice on a serving platter. Top with tomato, cucumber, egg and capsicum. Place in the refrigerator to keep cool.

2. Peel the outer layer of the parsnips to remove the skin. Then using the peeler peel the parsnip from the top to the bottom to create long strips.

3. Place the strips of parsnip into a deep fryer on medium heat and cook for 2-3 minutes or until crispy and golden brown in colour. Drain on paper towels.

4. Remove the salad from the refrigerator and top with the golden parsnip strips for a healthy and delicious meal.