mat osv.

4 medium parsnips
1 cup chopped parsley
1 cup cooked chickpeas
1/4 cup sliced kalamata olives
2 tablespoons capers
1 cup diced cucumber
pine nuts, for topping

tzatziki dressing
1/2 cup sunflower seeds, soaked at least 4 hours
1/4 cup fresh squeezed lemon juice
1/4 cup quality extra virgin olive oil
1/2 teaspoon fine sea salt
few dashes of black pepper
2 heaping tablespoons fresh dill
1 tablespoon white cucumber balsamic
1 teaspoon raw honey
2 tablespoons purified water, to thin

Preheat the oven to 400F and line a baking sheet with parchment. Scrub the parsnips under running water to remove any dirt and pat dry with a towel. Trim an inch from the top and bottom of each parsnip, slice in half, and cut into 1/2 inch sticks. Toss with a drizzle of extra virgin olive oil and a few pinches of salt and pepper. Spread the fries evenly on the lined baking sheet, giving each at least an inch of space between the other. Bake for 20 minutes, then flip each fry and return to the oven to bake for another 8 minutes. Fries are done when they are brown and crispy.

While the fries are baking, combine the parsley, chickpeas, olives, capers, and cucumber in a mixing bowl. Toss together and set aside.

Rinse and drain the soaked sunflower seeds. Add them to a blender with the remaining ingredients. Blend on high until smooth and creamy, adding an additional teaspoon of water at a time to thin to your desired consistency. Taste and adjust seasonings if needed.

Plate the fries and top with plenty of parsley salad. Drizzle your desired amount of tzatziki dressing on top and sprinkle with pine nuts. I find these to be eaten best with a fork, and plenty of dressing on the side.

Store leftover tzatziki dressing in an airtight container in the fridge for up to 5 days. Store leftover parsley salad in an airtight container in the fridge for up to 3 days.