Black pudding, apple & roasted parsnip salad
- 1 tbsp vegetable oil
- 4 slices West Coast Foods house made black pudding, skin removed
- 3 sharp apples, 2 chopped, 1 finely diced (toss in a tbsp lemon juice to prevent browning)
- 4 parsnips, peeled and cut into strips
- 100g rocket or mixed salad leaf
- Flaked sea salt
- For the dressing:
- 1 tbsp creme fraiche
- 2 tbsp water
- 1 tbsp snipped fresh chives
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. But if you choose your ingredients wisely you end up with a far more elegant dish, and plenty of ideas (not to mention ingredients) left over for next time. Black pudding is a wonderful ingredient. Deeply flavoured, a little goes a long way. Even if you aren't trying to tighten the financial belt, it makes sound kitchen sense to create an ebb and flow based on feast and famine. 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. A great little dish. Even if we do say so ourselves.
1. Pre heat 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 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.
Nutrition (per serving): 793 calories, 256 calories from fat, 28.7g total fat, 66.7mg cholesterol, 558.1mg sodium, 2440.1mg potassium, 127.4g carbohydrates, 32g fiber, 48.8g sugar, 15.8g protein.PRINT RECIPE