Cut the parsnips into matchsticks, drop into boiling water for a couple of minutes until they are just tender, drain and set to one side.
Remove the flesh from the Smokies and flake.
Arrange the salad leaves in a large bowl and scatter over the olives.
Whisk or shake the dressing ingredients together and season with salt and pepper to taste, pour this over the parsnips while they are still warm, stirring to coat them.
Tip the dressed parsnips over the salad leaves and top with the flaked Smokies.
Serve at once with plenty of warm bread.
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