Roast purple sprouting broccoli, black pudding and parsnip salad

Name: Roast purple sprouting broccoli, black pudding and parsnip salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: 700g parsnips; Good glug olive oil, plus 3 tbsp extra; 500g purple sprouting broccoli; 150g black pudding or chopped chorizo; 2 tbsp red wine vinegar; 2 tsp wholegrain mustard; 1 tsp clear honey; 100g rocket; Handful fresh chives

Easy
May 2015

Serves 4
Hands-on time 20 min, oven time 30 min

Use seasonal purple sprouting in this springtime salad recipe made with parsnips, black pudding and rocket.

Nutrition: per serving

Calories: 396kcals
Fat: 25.2g (5.5g saturated)
Protein: 11.9g
Carbohydrates: 30.7g (13.6g sugars)
Fibre: 17.1g
Salt: 0.9g

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Ingredients

700g parsnips
Good glug olive oil, plus 3 tbsp extra
500g purple sprouting broccoli
150g black pudding or chopped chorizo
2 tbsp red wine vinegar
2 tsp wholegrain mustard
1 tsp clear honey
100g rocket
Handful fresh chives

Method

Heat the oven to 200°C/fan180°C/gas 6. Peel and cut the parsnips into long wedges, removing any woody centres, then put in a large bowl and toss with a glug of oil. Space out in a large baking tray, then season. Roast for 30 minutes.
Add the broccoli after 20 minutes with the crumbled black pudding or chorizo. Cook until the veg are wilted and caramelised and the black pudding/chorizo is crisp.
Meanwhile, mix the vinegar in a bowl with the mustard, honey and the 3 tbsp olive oil, then season well. When the veg are cooked, transfer to a large serving bowl and toss with the rocket. Roughly chop the chives, then toss through with the dressing. Taste and season, then serve warm.

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