MIDWEEK MAKEOVERS

SALMON WITH WALNUT PESTO & PARSNIP CHIPS

SERVES 4 PREP + COOK 20 MINS

• 3 small parsnips
• 2 tbsp olive oil, plus ½ cup extra
• 4 x 200g salmon fillets, skin on
• 1 lemon, halved crossways
• 2 garlic cloves, quartered
• 1 cup roasted walnuts
• 1½ cups firmly packed fresh mint leaves
• 1½ cups firmly packed fresh parsley leaves
• ¼ cup lemon juice
• 1 tbsp torn fresh flat-leaf parsley leaves
• 2 cups firmly packed trimmed watercress

1 Heat a barbecue (or grill or chargrill plate) over medium-high heat.

2 Using a mandoline, V-slicer or sharp knife, thinly slice parsnips lengthways. Combine parsnip with half the oil in a large bowl, season. Cook parsnip on barbecue, in batches, 2 mins each side, or until charred and tender.

3 Brush salmon with remaining oil, season. Cook salmon and lemon halves, cut-side down, on barbecue about 4 mins each side or until salmon is cooked to your liking and lemons are lightly charred.

Meanwhile, blend or process garlic, walnuts, mint, parsley and juice until finely chopped. While motor is operating, add extra