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.