Roast parsnip, pancetta, walnut & artichoke salad

Roast parsnip, pancetta, walnut & artichoke salad

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

The ingredient of Roast parsnip, pancetta, walnut & artichoke salad

  1. 3 parsnips, peeled, cut into 1.5cm-thick wedges
  2. 2 x 1cm-thick slices pancetta (about 100g each), or 3 rashers rindless bacon, cut into 1cm cubes
  3. 1 tbsp olive oil
  4. 1/2 cup (60g) walnut pieces
  5. 2 firmly packed cups parsley leaves
  6. 4 marinated total artichokes*, each cut into 6 wedges
  7. Juice of 1 lemon, help further wedges to promote

The instruction how to make Roast parsnip, pancetta, walnut & artichoke salad

  1. Preheat the oven to 200u00b0C. Line a large baking tray similar to 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 throbbing past pierced in the same way as a knife.
  3. Toss the parsley and artichokes in a bowl taking into consideration the roast parsnip merger and lemon juice. Divide the salad among 4 bowls and advance immediately.

Nutritions of Roast parsnip, pancetta, walnut & artichoke salad

calories: 331.493 calories
fatContent: 22.8 grams fat
saturatedFatContent: 3.9 grams saturated fat
carbohydrateContent: 12.9 grams carbohydrates
sugarContent:
fibreContent:
proteinContent: 15.5 grams protein
cholesterolContent: 29 milligrams cholesterol
sodiumContent: 858 milligrams sodium

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