Purple Broccoli, Parsnip and Black Pudding Salad

Charmaine Lu -
  • 650g parsnips, sliced into long wedges
  • Glug of olive oil
  • 500g purple sprouting broccoli
  • 175g chopped black pudding
  • 2 tbsp red wine vinegar
  • 2 tsp wholegrain mustard
  • 1 tsp honey
  • 100g peppery leaves
  • Handful of chives
  • 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