Roast parsnip, pancetta, walnut & artichoke salad

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

Recipe «Roast parsnip, pancetta, walnut & artichoke salad» presented in category Recipes / Salads, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 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 .

Ingredients:

• 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 

Instructions

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.