roasted-parsnip-and-pancetta-winter-salad

Roasted parsnip & pancetta winter salad

Name: Roasted parsnip & pancetta winter salad
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 2
Ingredients: 500 g parsnips, peeled, halved and sliced diagonally into 3cm-thick half moons (keep the thin ends in batons); 2 tbsp sunflower oil; 130 g pack Cooks’ Ingredients Beechwood Smoked Pancetta; 1½ tbsp semolina; 1 shallot, finely chopped; 1 lemon, juice; 8 soft dates, finely sliced; 3 tbsp extra virgin olive oil, plus extra to drizzle (optional); 1 Granny Smith apple, finely sliced; 90 g rocket; 25 g Parmigiano Reggiano, finely grated

Treating parsnips like roast potatoes is the best way to cook them, according to Charmaine Katz. Pairing them with salty pancetta, sweet apples and dates, and finishing with a dusting of hard cheese takes classic festive flavours to a whole new level in this salad. Follow Charmaine on Instagram and watch her make the recipe in the latest of our Let's Cook YouTube videos

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Serves2
CourseMain meal
Prepare15 mins
Cook1 hr
Total time1 hr 15 mins

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500g parsnips, peeled, halved and sliced diagonally into 3cm-thick half moons (keep the thin ends in batons)
2 tbsp sunflower oil
½ x 130g pack Cooks’ Ingredients Beechwood Smoked Pancetta
1½ tbsp semolina
1 shallot, finely chopped
1 lemon, juice
8 soft dates, finely sliced
3 tbsp extra virgin olive oil, plus extra to drizzle (optional)
1 Granny Smith apple, finely sliced
½ x 90g rocket
25g Parmigiano Reggiano, finely grated

Preheat the oven to 200ºC/180ºC fan/gas 6. Put the parsnips into a medium saucepan and cover with cold salted water. Bring to the boil, then simmer for 5-7 minutes, until starting to soften. Drain well through a colander, shake until the edges fluff up a little, then sit the colander over the pan to steam dry.
Add the sunflower oil to a large, lipped baking tray and put in the oven to heat up. Meanwhile, put the pancetta into a cold frying pan, then bring to a medium heat and cook for about 8 minutes, until the fat renders and the pancetta crisps up. Using a slotted spoon, transfer the pancetta to a plate lined with kitchen paper, leaving the rendered fat in the pan.
Put the parsnips and semolina into the frying pan with the remaining pancetta fat, then season and toss to coat. Remove the tray from the oven, then spread the parsnips on it in an even layer. Cook for 25 minutes, then remove and turn the oven up to 220ºC/200ºC fan/gas 7. Flip the parsnips over and cook for 15-20 minutes more, until golden and crispy on both sides.
large bowl. Season, then drizzle in the olive oil and toss to combine. Once the parsnips are cooked, season, then tip into the salad bowl with the apple and rocket and tumble the salad together to dress. Serve immediately in bowls, sprinkling the pancetta on top and finishing with the cheese, a pinch of flaky salt and an extra drizzle of olive oil, if you like.

Cook’s tip

This roasting technique would work well for serving the parsnips as a side dish – coat them in maple syrup or hot honey while they’re still warm and serve under a fluffy cloud of hard cheese

Typical values per serving when made using specific products in recipe