4 small parsnip, trim ends, peel and slice into approx. ½ cm disks
1 bunch basil, picked and washed, reserve small leaves for garnish
½ lemon, juiced
¾ C water
½ punnet cherry tomatoes, trim ends & cut in half
Sea salt & cayenne pepper
Blend basil, water and lemon juice together. Pour into a container, cover and freeze for ½ hour, then rake with a fork. Freeze for a further hour, break up and blend again until smooth. Cover and return to freezer until ready for use.
Place parsnip slices in single layer on a baking paper lined tray, drizzle with olive oil and season with salt & cayenne pepper. Bake in preheated 180° oven until edges turn golden, approx 15min each side.
To serve place parsnip chips on tray, top with tomato, drizzle of olive oil and salt. Use a melon baller to scoop sorbet and place on top. Garnish with fresh basil leaves.