Bury Black Pudding Superfood Salad

The Bury Black Pudding Company
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Ingredients

  • 1 Bag prepared mixed salad leaves
  • 100g Quinoa grains
  • 50g Red rice
  • 120g Bury black pudding
  • 1 Red pepper
  • 50g Goats cheese
  • 1 Lemon
  • Olive oil

Cooking your Black Pudding

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How to Cook

Method

Step 1

Cook the quinoa and red rice as per the instructions on the packet. This can be done ahead of time if you prefer.

Step 2

De-seed the pepper and cut in half, flattening slightly. Lightly smear the skin with olive oil and place under a hot grill until the skin blisters and blackens in places. Remove from the grill and place into a food bag for five minutes, and allow to sweat. Remove from the bag and gently rub the skin to remove. Slice into strips.

Step 3

Cut the Bury Black Pudding into 1cm sized cubes and fry or grill until crisp on all sides.

Step 4

Roughly tear the goats cheese into pieces about the same size as the pepper and black pudding. Tearing will give the cheese a rustic texture.

Step 5

Dress the salad leaves in a tablespoon of olive oil and a generous squeeze of lemon juice.

Step 6

Arrange the leaves on a plate and top with the warn grains, black pudding, pepper and goats cheese. Finish with an optional drizzle of olive oil.

Cooking your Black Pudding

Need advice on how best to cook your black pudding?
How to Cook

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