Ensalada de morcilla y queso

Black pudding and goats cheese salad

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.

A veggie twist on a Spanish classic!