August 21, 2017

Black Pudding and Goats Cheese Salad

Black Pudding and Goats Cheese Salad

Black Pudding and Goats Cheese Salad


Black Pudding and Goats Cheese Salad


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


  • 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.

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