Summer is getting closer, and that means fresher flavours- which was more than enough of a reason to make a green salad this month. I know that sometimes green salads can be a tad boring though, which is why to this green salad we’re adding mint, feta, black pepper, and also some black pudding. This way, we have fresh, salty, creamy, light, and richer flavours covered. It also takes just minutes to prepare (about ten of them), so time is no issue.
I’ve chosen to use a vegetarian black pudding here, from a brand called ‘V-Pud’. It tastes slightly like stuffing, but as I like stuffing I have no complaints. The shop I found this in also has vegetarian haggis, which I can’t wait to give a try. Alongside my salad I had some toast, but feel free to experiment with adding your carbohydrate to the actual salad: quinoa, beans, sweet potato, new potatoes, pearl barley, or cous-cous would all mix into this recipe really well.
- 50g regular, or vegetarian black pudding
- 30g feta cheese, crumbled
- 6-7 asparagus spears, each chopped into large pieces
- 60g frozen peas
- Fresh mint leaves, torn up
- Black pepper, to taste
- Preheat the grill to high, and then place the black pudding and asparagus onto a baking tray, and grill for 8-10 minutes, turning the black pudding over after five minutes. Do note though, that if you’re not using a vegetarian black pudding, it is possible that this will take longer to cook.
- Whilst the grill is working its magic, throw your peas into a jug, and cover with boiling water. Microwave for 1-2 minutes, until defrosted.
- Into a large bowl place your lettuce, your drained peas, mint, feta, asparagus and black pudding. Add black pepper if desired, and toss together.
- Serve up with toast- or a different side- or on its own.