Black Pudding Salad

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.