Warm Salad of Leah’s Gourmet Spiced Black Pudding & Beetroot with Caramelized Apple & Toasted Walnuts on a Bed of Mixed Leaves Recipe

Warm Salad of Leah’s Gourmet Spiced Black Pudding & Beetroot with Caramelized Apple & Toasted Walnuts on a Bed of Mixed Leaves

Warm Salad of Leah’s Gourmet Spiced Black Pudding & Beetroot with Caramelized Apple & Toasted Walnuts on a Bed of Mixed Leaves

Author: Chef John Breen, Cliff House Hotel, Ballybunion and Listowel Arms Hotel, Listowel

Ingredients

  • 2 20g slices of Leah's Gourmet Black Pudding
  • ¼ red apple cut into chunky slices
  • 20 g toasted walnuts
  • 1 pack shop bought beetroot organic preferably
  • 15 g soft brown sugar
  • 100 g mixed salad leaves

Instructions

  • Gently fry the puddings for 1-2 mins on each side, remove and place under grill, add the apples to the pan and sprinkle on the sugar, gentle toss 2-4 mins until caramelized all round add the walnuts & turn down the heat.
  • Place mixed salad leaves onto a plate with the beetroot mixed through add the gourmet pudding & top it off with the caramelized apple & walnuts!
Billy Sweeney and Chef John Breen at Cliff House Hotel, Ballybunion and Listowel Arms Hotel, Listowel
Billy Sweeney and Chef John Breen at Cliff House Hotel, Ballybunion and Listowel Arms Hotel, Listowel
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