Starters

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, well it works ... oh it works so well!

Ingredients

4–6 pre-cooked baby beetroots

1 small black pudding

Olive oil

1 pomegranate

1 lemon

A large handful of rocket

1–2 little gem lettuces

50g feta cheese

Sea salt and black pepper to season

Method

• Cut the pre-cooked beetroots into quarters and slice the black pudding into 1cm/½in 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, then cook for a further 3 minutes until the pudding slices are cooked and the beets warmed through. Set aside.

• In a bowl dress the rocket with a sprinkle of good olive oil. Carefully pull the leaves from the little gem lettuces, keeping them whole.

• To serve the salad, place four 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 over little wedges of the feta cheese. Season the salad with another squeeze of lemon juice and a pinch of salt and pepper.