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Black Pudding & Goat Cheese Salad

Black Pudding & Goat Cheese Salad

A vibrant salad of fresh mixed leaves topped with slices of creamy goat cheese log and warm, pan-fried black pudding. Finished with a light balsamic dressing, it’s a simple yet flavourful balance of richness and freshness.
Serves: 2
Lunch
Meat
Prep: 5
Cook: 10
30 Minutes or Less
Pan-Fried
Cuisine: British
Skill level:
4.0
793 kcalCalories
34 gCarbs
28 gNet Carbs
32 gProteins
60 gFats
6 gFibers
  • Slice the black pudding into rounds about 1–1.5 cm thick. Heat a little oil in a non-stick frying pan over medium heat. When the pan is hot, add the slices in a single layer — don’t overcrowd. Fry for 3–4 minutes per side, until the edges are crisp and the centre is heated through.
    Olive Oil (EV): 2 tbsp
    Black Pudding: 230 g
  • To plate the black pudding and goat cheese salad, arrange a bed of mixed leaves in the centre of the plate. Add slices of creamy goat cheese log, then tuck in the warm, crispy black pudding pieces so the heat just softens the cheese. Finish with a drizzle of balsamic glaze and a touch of cracked black pepper for garnish. Serve immediately while the black pudding is still warm.
    Black Pepper: 1 pinch
    Olive Oil (EV): 2 tbsp
    Lettuce and Beetroot Salad: 200 g
    Goat Cheese (Log): 200 g
    Salt: 1 pinch
    Balsamic Glaze: 2 tsp
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