Black pudding: not just for breakfast! Served alongside refreshing apple, celery and watercress, this hearty salad is a great way to switch up your lunchtime. The English mustard dressing packs a real punch and works so well with the meaty black pudding; I hope you love it.
20 minutes, serves 1
Two slices of black pudding
1 apple, cored and finely sliced
2 ribs of celery, finely sliced
A handful of cherry tomatoes, halved
A handful of watercress
1 tsp of English mustard
A splash of white wine vinegar
Salt & Pepper
1) Put a pan on a medium heat. When hot, add a glug of olive oil followed by the two slices of black pudding. Leave them to crisp up on one side, try not to move around the pan too much! It should take about 5 minutes on each side.
2) For the dressing, in a large bowl add a tablespoon of English mustard, a good glug of olive oil and 2 tablespoons of white wine vinegar. Season with salt and pepper, and taste. It should be punchy from the mustard but not too overpowering.
3) When you are ready to serve, add to the dressing your apple, tomatoes, celery and watercress, toss through so everything is coated, and plate up. Crumble over the crispy black pudding before serving.