Recipe
Black Pudding & Beetroot Salad
Roasted beetroot and crisp black pudding with creamy goat cheese, salad leaves and a sharp balsamic dressing.
Black Pudding & Apple Salad
serves 4
A unique and flavourful salad featuring warm slices of black pudding served over a bed of mixed greens. The salad is complemented with thinly sliced apples, crunchy walnuts, and drizzled with a tangy mustard vinaigrette. Perfect as a light main course or an elegant starter.
15 mins prep20 mins total
Slice the black pudding into rounds and cook in a pan over medium heat until warmed through and slightly crispy on the edges.
In a large bowl, toss the mixed greens with the thinly sliced apples and walnuts.
In a small bowl, whisk together the mustard, vinegar, olive oil, salt, and pepper to make the vinaigrette.
Arrange the salad on individual plates or a large serving platter.
Top the salad with the warm slices of black pudding.
Drizzle the mustard vinaigrette over the salad before serving.
Keep cooking
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