PARSNIP ‘PENNE’ & CHICKEN SALAD

SERVES 4 PREP + COOK 25 MINS COST

1/ cup extra-virgin olive oil 3 1 tsp finely grated lemon rind ¼ cup lemon juice 2 tbsp finely chopped flat-leaf parsley ½ cup pecans 300g shredded cooked chicken 60g baby rocket leaves 250g baby roma tomatoes, halved 4 cups vegetable stock 6 parsnips 2 tsp finely grated lemon rind, plus extra to serve

1/ cup flaked parmesan 3 To make dressing, place oil, rind, juice and half the parsley in a screw-top jar. Shake well and season to taste.

2 Stir pecans in a small heavybased frying pan over medium heat for 5 mins or until light golden. Transfer to a board. Cool and chop coarsely. Combine pecans, chicken, rocket and tomato in a large bowl.

3 Bring stock to the boil in a medium saucepan. Peel parsnips and cut into 1cm batons. Cut on an angle into 5cm lengths to resemble penne pasta. Cook parsnip in boiling stock for 3 mins or until tender. Drain parsnip over a heatproof large jug or bowl and reserve stock for another use (see tip).

4 Add parsnip and dressing to chicken mixture and toss well. Season to taste. Top with extra rind, the parmesan and remaining parsley. Serve immediately.