FREE DELIVERY ON ORDERS OVER £75!

Black Pudding, Apple & Roasted Parsnip Salad

A warm salad is the ideal solution for a quick and easy supper that doesn't break the bank, contains plenty of vegetables, and isn't a stir fry. It can often be tempting to throw too much at a dish; a stir fry with every veg going, a salad ditto. Black pudding is a wonderful ingredient. Deeply flavoured, a little goes a long way. The apple lends that sweet yet sharp thing so unique to apple, whilst parsnip (the surprise ingredient here) adds a squashy texture and earthy depth.

10 Minutes
Yields2 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins
 1 tbsp Vegetable Oil
 4 Slices of House Black Pudding - Skin Removed
 3 Sharp Apples - 2 Chopped, 1 Finely Diced (toss in a tbsp lemon juice to prevent browning)
 4 Parsnips - Peeled & Cut into Strips
 100 g Rocket or Mixed Salad Leaf
 Flaked Sea Salt
FOR THE DRESSING
 1 tbsp Creme Fraiche
 2 tbsp Water
 1 tbsp Fresh Chives - Snipped
1

Preheat the oven to 200C/Gas 6.

2

Lay the 2 chopped apples, parsnips and black pudding slices in a shallow roasting dish with the oil. Season with salt and place on the middle shelf of the oven and roast until the parsnips are browned on the outside and squashy in the middle. Ovens can be temperamental so turn the heat up if it seems to be going too slowly.

3

Black pudding, admittedly, cooks better in a frying pan so you get a crisp crust and a lovely soft middle. If you want to do it that way then please go ahead; it just makes sense to bung it in the oven with everything else. In a dish like this where you have small pieces of an ingredient such as black pudding, it is better to cook first and slice later. If you try to cook the chopped black pudding, you will lose half of it to the pan.

4

Divide the leafy salad between 2 bowls and toss through the raw diced apple. It adds another dimension and a lovely contrast to the sweet cooked apple.

5

When the warm ingredients are ready, scatter over the leaves, drizzle on a little dressing and eat whilst warm.

Ingredients

 1 tbsp Vegetable Oil
 4 Slices of House Black Pudding - Skin Removed
 3 Sharp Apples - 2 Chopped, 1 Finely Diced (toss in a tbsp lemon juice to prevent browning)
 4 Parsnips - Peeled & Cut into Strips
 100 g Rocket or Mixed Salad Leaf
 Flaked Sea Salt
FOR THE DRESSING
 1 tbsp Creme Fraiche
 2 tbsp Water
 1 tbsp Fresh Chives - Snipped

Directions

1

Preheat the oven to 200C/Gas 6.

2

Lay the 2 chopped apples, parsnips and black pudding slices in a shallow roasting dish with the oil. Season with salt and place on the middle shelf of the oven and roast until the parsnips are browned on the outside and squashy in the middle. Ovens can be temperamental so turn the heat up if it seems to be going too slowly.

3

Black pudding, admittedly, cooks better in a frying pan so you get a crisp crust and a lovely soft middle. If you want to do it that way then please go ahead; it just makes sense to bung it in the oven with everything else. In a dish like this where you have small pieces of an ingredient such as black pudding, it is better to cook first and slice later. If you try to cook the chopped black pudding, you will lose half of it to the pan.

4

Divide the leafy salad between 2 bowls and toss through the raw diced apple. It adds another dimension and a lovely contrast to the sweet cooked apple.

5

When the warm ingredients are ready, scatter over the leaves, drizzle on a little dressing and eat whilst warm.

Black Pudding, Apple & Roasted Parsnip Salad