LOWER-CARB CLASSICS

PARSNIP ‘PENNE’ & CHICKEN SALAD

PREP + COOK TIME 25 mins SERVES 4

• ½ cup pecans
• 300g shredded cooked chicken
• 60g baby rocket leaves
• 250g cherry tomatoes, halved
• 1 litre vegetable stock
• 6 medium parsnips
• 1 teaspoon finely grated lemon zest
• ⅓ cup flaked parmesan
• 1 tablespoon finely chopped fresh flat-leaf parsley

DRESSING

• ⅓ cup extra virgin olive oil
• 2 teaspoons finely grated lemon zest
• ¼ cup fresh lemon juice
• 1 tablespoon finely chopped fresh flat-leaf parsley

1 Make Dressing (see right).

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; chop coarsely. Combine pecans, chicken, rocket and tomato in a large bowl.

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

Add parsnip and Dressing to chicken mixture; toss well. Season to taste. Top with zest, parmesan and parsley.