Roast Potato, Parsnip and Artichoke Salad

• 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

1. Place potato, parsnip, oil, rosemary and seasoning in a large bowl and toss to coat.
2. Place onto a lined baking tray and bake at 220C for 25-30 minutes until tender.
3. Toss together roasted vegetables along with artichokes, prosciutto and parsley.
4. Combine dressing and mustard, drizzle over salad and serve immediately.

baby chat potato, parsnips, olive oil, rosemary, salt, flatleaf parsley, seeded mustard

Taken from www.kraftrecipes.com/recipes/roast-potato-parsnip-artichoke-salad-107562.aspx (may not work)