Black Pudding and Goats Cheese Salad
- 230 g 8.1oz Black pudding (4 large slices)
- 125 g 4.5oz goats cheese
- 70 g 2.5oz rocket
- 70 g 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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