Parsnip, Black Pudding and Purple Broccoli Salad

Charmaine Lu -
  • 700g parsnips
  • Glug of olive oil
  • 500g purple broccoli
  • 150g chopped black pudding
  • 2 tbsp red wine vinegar
  • 2 tsp wholegrain mustard
  • 1 tsp runny honey
  • 100g rocket leaves
  • Handful of fresh chives
  • 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