zoom
  • Save to your scrapbook
  • Save to your scrapbook

    Apple, cucumber and black pudding salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Apple, cucumber and black pudding salad

    Black pudding brings a wonderful, savoury note to this crisp summer salad but if you prefer, lardons make an equally satisfying substitute.

    • Preparation time: 5 minutes
    • Cooking time: 25 minutes
    • Total time: 30 minutes

    Serves: 2

    Ingredients

    200g charlotte potatoes, cut into 2cm pieces
    2 tbsp olive oil
    1 shallot, finely chopped
    2 tsp cider vinegar
    1 tsp Dijon mustard
    ½ x 227g pack black pudding slices, casing removed
    1 granny smith apple
    1 ridge cucumber
    50g watercress

    Method

    1. Preheat the oven to 220˚C, gas mark 7. In a roasting tin, toss the potatoes with 1 tbsp olive oil and 2 tbsp water; season and roast for 25 minutes until tender and golden. Meanwhile, to make the dressing, put the shallot in a small bowl with the remaining 1 tbsp olive oil, vinegar and mustard; whisk together and season. Fry the black pudding for 3-4 minutes each side until crisp and hot all the way through, then crumble into bite-sized pieces.

    2. Quarter, core and thinly slice the apple. Remove some of the cucumber peel in strips. Halve the cucumber lengthways, deseed and slice. Toss the apple, cucumber and watercress with the dressing. Mix with the potatoes and black pudding to serve. 

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose & Partners Food, July 2019 issue. Download the Waitrose & Partners Food app for the full issue

    Comments

    Average user rating

    5 stars

    Glossary