August 21, 2017

Black Pudding and Goats Cheese Salad

Black Pudding and Goats Cheese Salad

Black Pudding and Goats Cheese Salad

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Black Pudding and Goats Cheese Salad

Ingredients

230g (8.1oz) Black pudding (4 large slices)

125g (4.5oz) goats cheese

70g (2.5oz) rocket

70g (2.5oz) spinach

1 small raw beetroot

3 tbsp. (45ml) balsamic vinegar

2 tbsp. (30ml) olive oil

Salt and pepper

Instructions

  • Cut black pudding into 1cm chunks and fry on a high heat until becoming crisp on edges.
  • Arrange salad leaves on serving plates.
  • Peel beetroot and grate with a large box grater and arrange over salad leaves.
  • Cut goats cheese into cubes and place on top of salad with the warm black pudding.
  • Drizzle with balsamic vinegar and olive oil and sprinkle over good pinch of salt and pepper.

Optional: I like to sprinkle over some chilli flakes to give the salad a warming kick.

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Author:Nicola Turner

I Cook The World - I Feed The World. Doing what I love so I can help others.

http://icooktheworld.com

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