Roast parsnip, pancetta, walnut & artichoke salad

Discover a whole new way with winter vegetables in this delicious side.

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

Source

3 parsnips, peeled, cut into 1.5cm-thick wedges

2 x 1cm-thick slices pancetta , or 3 rashers rindless bacon, cut into 1cm cubes

1 tbsp olive oil

1/2 cup 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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