Maldon’s pyramid salt flakes have been skilfully made using the same traditional artisan methods in the coastal town of Maldon, Essex since 1882.

Four generations of the Osborne family have been hand harvesting the naturally formed salt flakes that have become Maldon’s signature for a century. Today, they’re not just custodians of an ancient culinary tradition but also creators of a brand that’s recognised the world over.

Maldon salt is made like no other, there’s an art in temperature and timing. A slow warmth uncovering the water’s secret, with skilled hands poised over every batch. Traditional methods and time honoured techniques passed down through the centuries make Maldon’s pyramid salt flakes unique.

Parsnips are healthy and good for the body, providing plenty of vitamins, minerals and healthy fibre. They are also low in fat and are packed full of flavour. As a root vegetable they serve themselves well when roasted and this delicious salad is a great way of adding them into your diet.


•   200g Giant couscous

•   4 Tbsp olive oil

•   6 Parsnips

•   3 Red onions, thinly sliced

•   25g Golden sultanas

•   25g Parsley, finely chopped

•   50g Feta, crumbled

•   20g Pomegranate seeds, to garnish

•   Pomegranate molasses, to garnish

•   Maldon Salt

•   Cracked black pepper


  1. Begin by preheating the oven to 180C. Prepare the parsnips by simply cutting the larger ones in half lengthways but keeping any small one’s whole. Place them into a roasting tray and drizzle with 2 tbsp olive oil, some Maldon salt and cracked black pepper. Toss them so they are well coated and then place in the preheated oven for 30 minutes, turning halfway through. They should be golden brown and crispy on the edges.
  2. While the parsnips are cooking, prepare the couscous. In a saucepan, cook the couscous according to the packet instructions. Once cooked, drain and remove from the heat. Add the remaining 2 tbsp olive oil, plenty of Maldon salt and cracked black pepper. Allow the couscous to cool.
  3. Once the couscous has cooled and the parsnips are out of the oven (and also cooled). Stir the finely sliced red onion, chopped parsley, sultanas and crumbled feta into the couscous. Check the season and adjust if needed.
  4. Pile the couscous onto a serving platter and top with the roasted parsnips. Garnish with the pomegranate seeds, a little extra parsley and a drizzle of pomegranate molasses.