Purple Broccoli, Parsnip and Black Pudding Salad

Preheat the oven to 200C. Place the sliced parsnips in a bowl with a glug of oil, then roast on a baking tray for 30 mins. Add the broccoli after 20 mins, along with the chopped black pudding. Cook until the veggies are wilted and a little caramelised.
Meanwhile, mix the honey, mustard and vinegar in a bowl with some seasoning. When the vegetables are cooked, transfer to a salad bowl and toss with the leaves, chopped chives and a good drizzle of dressing. Serve warm.

30 mins

4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box