Peel the parsnip and cut into thick matchsticks. Spread on a baking tray. Drizzle with olive oil. Cook for around 20 minutes until golden.
In the meantime heat some salted water in 2 separate saucepans. When the water is boiling add the lentils to one and the mug beans to the other. Cook until done (around 12-15 minutes for the lentils and 15-20 minutes for the mung beans). Check frequently as they still should have a bite.
When done, drain well and set aside.
While everything is cooking, make the dressing by mixing together crushed garlic, olive oil, vinegar, pomegranate molasses, maple syrup, lemon juice and Dijon mustard. Season to taste.
When all is cooked mix the parsnips, mung beans, lentils and edamame in a salad bowl. Add the rocket, parsley and pomegranate seeds. Toss in dressing.