Beetroot, Black Pudding and Pomegranate Salad
This is epic, the earthy flavours from the beetroot and the black pudding up against the sharpness from the pomegranate along with the tang from the feta cheese… well it works, it works so well.
4-6 pre-cooked baby beetroots
1 small black pudding
1-2 little gem lettuce
Sea salt and black pepper
Cut the pre-cooked beetroots into quarters and slice the black pudding into 1cm slices. Place a medium frying pan on a medium high heat and add a splash of oil, fry the black pudding slices for 2 minutes, turn them over and add in the beetroot, a squeeze of pomegranate juice and a squeeze of lemon juice, cook for a further 3 mins until the pudding slices are cooked and the beets warmed through. Set aside.
In a bowl dress a large handful of rocket with good olive oil. Carefully pull the leaves from the little gem lettuces keeping them intact.
To serve the salad, place 4 little gem lettuce leaves on each plate so they look like little bowls, divide the rocket between all the ‘bowls’ and divide out the pudding and beets on top of the rocket. Tap out the pomegranate seeds over the dish and crumble off little wedges of the feta cheese. Season the salad with a squeeze of lemon juice and a pinch of salt and pepper.