Black Pudding and Goat’s Cheese Salad | Ensalada de Morcilla y Queso

This rich, rich salad makes a colourful centrepiece for any summer table. A perfect alfresco side dish, or serve with fresh crusty bread and olive oil for a meal on its own.

I love black pudding, but for a veggie option, this salad is equally as delicious with just goats cheese.

Serves 4

Preparation time: 5 minutes

Cooking time: 5–6 minutes

INGREDIENTS  

200 g watercress or lamb’s lettuce

1 small punnet raspberries, about 200g

2 tablespoons pine nuts, toasted

1 tablespoon olive oil

200 g soft goats’ cheese, sliced into 1-cm rounds

1 morcilla de Burgos (blood sausage) or black pudding, sliced into 1-cm rounds

For the dressing

1 teaspoon clear honey

3 tablespoons olive oil

1 tablespoon sherry vinegar

salt and freshly ground

black pepper

METHOD  

1. Wash and dry the watercress and toss with the berries and pine nuts.

2. Heat 1 tablespoon of oil in a non-stick pan over a medium to high heat. Pan-fry the goats’ cheese slices on one side only, until golden. Remove from the pan and then pan-fry the morcilla for about 2 minutes on each side. Remove from the pan and drain on kitchen paper. Add the goats’ cheese and morcilla slices to the salad.

3. Whisk together the ingredients for the dressing or put them into an empty jar with a lid and shake vigorously. Pour over the salad and serve immediately.