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Categories:Viewed: 99 - Published at: 4 years ago
Ingredients
- 800g baby chat potato, halved
- 2 parsnips, peeled and cut into thick 5cm lengths
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh rosemary
- salt and pepper, to taste
- 340g jar artichoke hearts, drained and quartered
- 100g prosciutto, grilled until crisp and broken into strips
- 1/2 cup flat-leaf parsley leaves, roughly chopped
- 1/3 cup KRAFT Coleslaw Dressing
- 1 tablespoon seeded mustard
Method
- Place potato, parsnip, oil, rosemary and seasoning in a large bowl and toss to coat.
- Place onto a lined baking tray and bake at 220C for 25-30 minutes until tender.
- Toss together roasted vegetables along with artichokes, prosciutto and parsley.
- Combine dressing and mustard, drizzle over salad and serve immediately.
