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Roast parsnip, pancetta, walnut and artichoke salad

Name: Roast parsnip, pancetta, walnut and artichoke salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 3 parsnips, peeled, cut into 1.5cm-thick wedges; 2 x 1cm-thick slices pancetta (about 100g each), or 3 rashers rindless bacon, cut into 1cm cubes; 1 tablespoon olive oil; 1/2 cup (60g) walnut pieces; 2 firmly packed cups parsley leaves; 4 marinated whole artichokes, each cut into 6 wedges; Juice of 1 lemon, plus extra wedges to serve

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10m

20m

Roast parsnip, pancetta, walnut & artichoke salad

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Sick of the same old sides? Mix it up with this delightful warm autumnal salad.

3 parsnips, peeled, cut into 1.5cm-thick wedges
2 x 1cm-thick slices pancetta (about 100g each), or 3 rashers rindless bacon, cut into 1cm cubes
1 tablespoon olive oil
1/2 cup (60g) walnut pieces
2 firmly packed cups parsley leaves
4 marinated whole artichokes, each cut into 6 wedges
Juice of 1 lemon, plus extra wedges to serve

Method

1.

Preheat the oven to 200°C. Line a large baking tray with baking paper.
2.

Toss the parsnips, pancetta and oil in a bowl. Transfer to the prepared tray and roast for 15 minutes. Add walnuts and roast for a further 5 minutes or until parsnips are golden and tender when pierced with a knife.
3.

Toss the parsley and artichokes in a bowl with the roast parsnip mixture and lemon juice. Divide the salad among 4 bowls and serve immediately.