PARSNIP ‘PENNE’ & CHICKEN SALAD

Woman’s Day (Australia) - - Food To Love -

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.

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