Name: Parsnip ‘penne’ and chicken salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1/3 cup extra virgin olive oil; 3 teaspoon finely grated lemon rind, plus extra to serve; 1/4 cup lemon juice; 2 tablespoon finely chopped flat-leaf parsley; 1/2 cup pecans; 300 gram shredded cooked chicken; 60 gram baby rocket leaves; 250 gram baby roma tomatoes, halved; 4 cup vegetable stock; 6 parsnips; 2 teaspoon finely grated lemon rind; 1/3 cup flaked parmesan

Parsnip ‘penne’ and chicken salad

There's definitely more than one way to make chicken salad, so try this delicious parsnip ‘penne’ and chicken salad for a filling lunch or light weeknight meal

Serves 4

Prep

10M

Cook

15M

Total

25M

Ingredients

1/3 cup extra virgin olive oil

3 teaspoon finely grated lemon rind, plus extra to serve

1/4 cup lemon juice

2 tablespoon finely chopped flat-leaf parsley

1/2 cup pecans

300 gram shredded cooked chicken

60 gram baby rocket leaves

250 gram baby roma tomatoes, halved

4 cup vegetable stock

6 parsnips

2 teaspoon finely grated lemon rind

1/3 cup flaked parmesan

Method

1.To make dressing, place oil, 1 teaspoon lemon rind, juice and half the parsley in a screw-top jar. Shake well and season to taste.

2.Stir pecans in a small, heavy-based frying pan over medium heat for 5 minutes 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 parsnipin boiling stock for 3 minutes or until tender. Drain parsnip over a large heatproof jug or bowl and reserve stock for another use (see recipe tip).

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