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Hot Bacon and Black Pudding Salad

This is substantial enough for a main course. Black pudding from Lancashire and crispy English bacon are complemented by a warm and tangy Shropshire blue cheese sauce.

Diabetic

Preparation time: 5 minutes
Cooking time: 15 minutes to 20 minutes
Total time: 20 minutes to 25 minutes

Serves: 2

Ingredients

½ x 500g pack baby new potatoes
100g piece Bury black pudding (from the deli counter)
½ x 250g pack Waitrose Dry Cure Smoked Streaky Bacon
110g pack Waitrose Wild Roquette Salad

For the Sauce
25g Waitrose Shropshire Blue cheese (available prepacked or from the deli counter)
1 tbsp half fat crème fraîche
1 tsp cider vinegar

Method

Slice the potatoes into 1cm discs and place in a saucepan. Cover with water, bring to the boil and cook for 10 minutes or until tender, then drain thoroughly.
Meanwhile, remove the inedible black skin from the black pudding then thickly slice. Cut the bacon into 2-3cm pieces.
Heat a non-stick frying pan until hot. Add the bacon and cook for 2 minutes or until just golden. Add the black pudding and cook for 4-5 minutes more, turning a few times during cooking, until just crisp around the edges.
Remove the pan from the heat. Add the cooked potatoes to the pan and mix together. Place in a bowl, add the salad leaves and mix with the hot ingredients.
Wipe the pan with a piece of kitchen paper and return it to a very low heat. Add the sauce ingredients to the pan and allow to melt together, without boiling. Divide the salad between 2 serving plates and drizzle with the warm dressing. Serve immediately.