with Quinoa grains, red rice, goats cheese & roasted peppers
Cook the quinoa and red rice as per the instructions on the packet. This can be done ahead of time if you prefer.
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 plastic food bag for five minutes, and allow to sweat. Remove from the bag and gently rub the skin to remove. Slice into strips.
Cut the Bury Black Pudding into 1cm sized cubes and fry or grill until crisp on all sides.
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.
Dress the salad leaves in a tablespoon of olive oil and a generous squeeze of lemon juice.
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.
1 Bag prepared mixed salad leaves
100g Quinoa grains
50g Red rice
120g Bury black pudding
1 Red pepper
50g Goats cheese
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