1Tbspmaple syrupor agave syrup or honey if vegetarian
handful of freshly chopped parsley
Preheat oven to 200C/fan 180C/gas 6.
Peel parsnips and cut into long sticks. Spread the parsnip sticks and thyme sprigs on a baking tray. Drizzle with some olive oil. Cook for 20mins, then add the pecan nuts to the tray and carry on cooking for another 8-10mins until parsnip is golden.
In the meantime make the tahini dressing by mixing together tahini, yoghurt, garlic, ground cumin, cinnamon, lemon juice, water, maple syrup, salt and pepper. Adjust seasoning and thickness to suit your own taste.
Peel the orange. Slice and cut into small chunks.
Once the parnsips are cooked, toss in the orange chunks and freshly chopped parsley.
Serve the salad straight away so it can be eaten warm with a generous drizzle of tahini dressing on top.