Rocket and Gluten Free Bury Black Pudding Salad

Peter Winkler - The Bury Black Pudding Company
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Ingredients

  • Bag fresh rocket leaves
  • 110g Gluten free bury black pudding
  • 100g Gorgonzola piccante*
  • Handful of shelled walnut pieces
  • 1 Green Anjou pear
  • Olive oil
  • 1 Lemon
  • Salt and pepper
*Please note: There is some debate over whether blue cheese is really gluten free. Recent tests by the Canadian Celiac Association have declared it safe, but we still advise checking your chosen brand if you are in any doubt. For more information please visit: http://www.seriouseats.com/2009/07/serious-cheese-is-blue-cheese-gluten-free-health.html

Cooking your Black Pudding

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How to Cook

Method

Step 1
Prepare a simple dressing by mixing together 3 tbsp oil with 1 tbsp freshly squeezed lemon juice and season with salt and pepper.
Step 2
Slice the pear and sprinkle with a little of the lemon juice to prevent it from browning.
Step 3
Place a two portions of rocket in a bowl with the pear slices and coat lightly with the lemon oil dressing.
Step 4
Unwrap the Gluten Free Bury Black Pudding and squeeze between your fingers to crumble into a rough irregular crumb.
Step 5
Heat a small amount of oil in a frying pan until hot and add the Gluten Free Bury Black Pudding crumbs. Fry until crisp.
Step 6
While the pan is still hot lightly toast the walnut pieces.
Step 7
Dice the gorgonzola into cubes about the same size as the walnuts.
Step 8
Arrange a handful of the dressed rocket and pear in the centre of a large plate and top with generous sprinklings of the cheese, toasted walnuts and Gluten Free Bury Black Pudding crumb.

Cooking your Black Pudding

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

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