Fresh Comber Potato & Black Pudding Warm Salad

7/8 Fresh Comber potatoes
1 Gracehill Fine Foods Traditional Black Pudding
6/8 fresh broad bean pods
Bag of mixed salad
Broighter Gold cold pressed rapeseed oil or Extra virgin olive oil
Juice of half a lemon
Salt and pepper

*All ingredients are available at the Primacy Food Village!

Potatoes
Wash the Comber potatoes gently under running water. Cut length ways into quarters.
Place in a pan of boiling salted water. Boil for 5/8 mins or until just cooked through - you still want there to be a ‘bite’.
When cooked drain in a colander and allow to rest for 5 mins (still in the colander)

Broad Beans
Remove the beans from their pods (run your thumb along the middle of the pod. It should split easily)
Bring a small saucepan of water to the boil and add the beans. Cook for approximately 2 minutes and then drain.
Place the beans into a bowl of cold water.
Pop the tender, bright green beans out of their thick, leathery skins by squeezing gently.
Leave to one side

Black Pudding
Remove the packaging and slice the black pudding into roughly 1cm thick discs.
Place in a frying pan with a little olive oil on a medium heat.
Cook each side for approximately 3/4 mins.

Remove the cooked black pudding from the pan and set to one side. Add a little more oil or butter to the pan and turn the heat up to medium/high. Place the potatoes in the pan and sautee for a few minutes until the potatoes brown a little.

Place the potatoes on kitchen paper and allow to cool slightly.

Meanwhile, mix the ingredients for the dressing together in a small bowl or cup. Take two handfuls of the mixed salad and place in a mixing bowl, add dressing to your own taste, then add the broad beans, and potatoes. Take the black pudding and crumble into the bowl. Mix gently with your hands. Divide evenly onto two plates or bowls and serve with a glass of white wine or sparkling water with ice and lemon. Enjoy!