Parsnip, Black Pudding and Purple Broccoli Salad

Preheat the oven to 200C. Peel the parsnips and cut into long wedges, then toss with olive oil and place in a roasting tray. Roast for 30 mins. After 20 mins, add the broccoli and black pudding. Cook until the broccoli has wilted and the sausage is crisp.
Meanwhile, mix the vinegar, mustard, honey and 3 tbsp of olive oil in a bowl. Season well. When the vegetables are cooked, transfer to a salad bowl and toss with the rocket leaves. Chop the chives and mix through, then toss in the dressing. Season to taste and serve.

30 mins

4 serving

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