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 tbs 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

Description

Roast Parsnip, Pancetta, Walnut & Artichoke Salad Recipe - 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...

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