Sun, 10 April 2022
Chef: Lizzy Lyons from Lizzy's Little Kitchen
Ingredients:
(Serves 4)
12 slices black pudding
1 pack baby potatoes (steamed)
Packet of washed mixed salad leaves
1 punnet cherry tomatoes
1 avocado
Caramelised red onion chutney
1 bunch chopped fresh parsley
For honey and mustard dressing
1 tsp garlic, finely chopped
2 tblsp seeded mustard
2 tblsp honey
4 tblsp lemon juice
10 tblsp olive oil
Method:
· Heat a frying pan and drizzle with a little oil. Place the slices of black pudding and halved baby potatoes on the pan and gently brown until the pudding is cooked and the potatoes are golden brown.
· Divide the mixed salad leaves between 4 plates.
· Divide the cherry tomatoes between the 4 plates on top of the salad leaves.
· Half the avocado and slice. Place around the plates.
· Remove the cooked black pudding from the pan and place on top on the mixed leaves, add the golden fried baby potatoes.
· Put a teaspoon on the caramelised red onion chutney on the black pudding.
· Whisk all ingredients for the dressing together and drizzle over your salad.
· Sprinkle with some fresh parsley and serve.
