Serves:

Time to cook: 55 minutes 

 

Ingredients 

4 small fresh beetroot 
5 radishes 
1x 15ml spoon (1tbsp) oil 
2x 15ml spoon (2tbsp) fresh flat leaf parsley 
2 sage leaves 
50g (2oz) black pudding 
225g (8oz) maple cure bacon 
Handful rocket leaves 
2x 15ml spoon (2tbsp) olive oil 
4x 15ml spoon (4tbsp) apple juice 
Black pepper 
 
Equipment 
Vegetable knife, 2x chopping boards, measuring spoon, baking tray, oven gloves, tongs, knife, large mixing bowl, mixing spoon, jar with lid and 2x serving bowls. 
 
Method 
1. Preheat the oven to 180°C or Gas Mark 4. 
2. Prepare the ingredients:
  • scrub and cut the beetroot into quarters
  • thinly slice the radish 
  • roughly chop the flat leaf parsley 
  • finely chop the sage leaves.
3. Place the beetroot quarters onto a baking tray, drizzle with oil and bake in the oven for approximately 40 minutes, or until soft.
4. Preheat the grill.
5. Grill the black pudding for 5-6 minutes on each side.
6. Grill the bacon for 1-2 minutes on each side, or until golden and crispy.
7. Set aside to cool.
8. Using a separate knife and chopping board:
  • dice the black pudding
  • cut the bacon into halves.
9. Remove the beetroot quarters from the oven.
10. Mix the beetroot, black pudding, bacon, radish, parsley together in a large bowl.
11. Place the remaining olive oil, sage leaves, apple juice and a few twists of black pepper into a jar place the lid on tight and shake well.
12. Drizzle the dressing over the salad and serve.
 
Top tips
  • Try different types of lettuce leaves to create a different flavour.
 
Did you know?  
  • Black pudding is a sausage filled with a blend of onions, pork fat, oatmeal, seasoning and blood. In the UK pig’s blood is traditionally used and the black pudding is fried or grilled and served with breakfast.
 
Skills

Weigh, measure, knife skills (bridge and claw), scrub, drizzle, bake, handle raw meat, grill, mix and make a simple dressing.

 
Nutrition information per 100g/serving: Energy 206/867kJ, protein 2.6/10.8g, carbohydrate 5.2/21.8g, carbohydrate of which sugars 3.0/12.4g, fat 2.2/9.2g, saturated fat 0.7/3.0g, dietary fibre 1.5/6.3g, salt 0.6/2.5g, iron 0.4/1.7mg