Winter leaf & parsnip salad with walnuts

• parsnips↗4

  sliced into 1cm rounds

• vegetable oil↗2 tbsp tbsp
• walnut↗100g g

  halves

• large heads chicory↗3

  or radicchio, leaves separated

• mixed salad leaves↗200g g

  such as baby spinach and watercress

• John Torode's vinaigrette↗

  (see below)

Step-by-step instructions

1. 1

   Heat oven to 200 °C/180 °C with fan/gas 6. Toss the parsnips with the oil in a roasting tin, then roast for 20‑25 minutes until golden and tender. Add the nuts and roast for another 15 minutes until the nuts are coloured. Remove from the oven and cool. Can be prepared up to 2 days ahead.

2. 2

   Place all the leaves, parsnips and nuts into a large serving bowl.

3. 3

   Make the vinaigrette according to the recipe below and serve on the side – this allows guests to add their own dressing, and the salad will not become soggy if not eaten immediately.