Warm Crispy Pork Belly, Piccolo Parsnip, Apple, Black Pudding and Chestnut salad

Ingredients

1 x kg pork belly, scored
2 tbsp rapeseed oil
150g black pudding
250g leftover Piccolo parsnips or blanched piccolo parsnips
100g peeled chestnuts
2 pink lady apple, peeled, cored and cut into 8
Sea salt and black pepper

For the dressing:
3 tbsp rapeseed oil
2 cloves garlic, peeled and crushed
2 tbsp red wine vinegar
1 tsp Dijon mustard
Sea salt and black pepper
1 tsp of honey

Salad leaves, to serve