Black Pudding, Beetroot & goats cheese salad

Black Pudding, Beetroot Salad & Goats Cheese Salad

I’ve loads of Beetroot growing in my garden just now and perfect season for it too, so decided on a little treat for lunch today. Certainly beats the Ryvita’s….lol.

Beetroot is packed with essential nutrients, beetroots are a great source of fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C. Beetroots and beetroot juice have been associated with numerous health benefits, including improved blood flow, lower blood pressure, and increased exercise performance.

Perfect pairing with Beetroot for me is definitely Stornoway Black Pudding & Goats Cheese, just so yummy! I served with some Homegrown Spinach too.

Serves 2

4 large Beetroots – Cooked and Sliced into bite size chunks

60g Goats Cheese

4 Slices of Black pudding

1 tbsp Balsamic Vinegar

Pinch salt

1 tsp Mixed Herbs

Handful of Spinach – chopped

Sunflower & Pumpkin Seeds to top

  1. Place Beetroot into a bowl, add balsamic vinegar, salt & mixed herbs and mix through.
  2. Cook Black Pudding in a pan on medium to high heat for about 3-4 minutes each side with a little oil. Remove and pat dry, break up into bite size pieces and add to beetroot and mix through.
  3. Chop up the spinach and lay on a plate, top with the beetroot and black pudding then tear the goats cheese over and serve with pumpkin & sunflower seeds.
Plate of Black pudding, Beetroot & Goats Cheese

Tuna & Avocado French Toast Sandwich

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A Wee Saturday lunch time treat. I love tuna and avocado but thought I would try something different and put it into French Toast instead of plain bread or a baked potato………..and oh wow! It really does taste so much better!

Makes 2 Sandwiches (2 slices of bread)

2 Slices of wholemeal bread

1/2 tin of tuna

1/4 of avocado

1 spring onion – chopped finely

Grated cheddar cheese (handful)

2 eggs whisked

pinch cinnamon

ground pepper to taste

spray oil for frying

squeeze of lemon juice

1 tbsp light mayo or you can use a light cream cheese

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  1. Whisk eggs, cinnamon and pepper together, pour into a flat dish. Lay both slices of bread in egg mixture and allow to soak up, turning over to coat both sides.
  2. Gentle heat up oil in a frying pan, (medium to high heat) place bread into frying pan and toast on both sides until turning slightly golden brown (about 3 mins on each side)
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  4. Meanwhile, put tuna into a bowl with avocado and a light mayo then mash together.
  5. Squeeze lemon juice and put in spring onion and mix together.                  DSC_0016
  6. Once bread has toasted lay on a plate and add the filling, topping with the grated cheese then closing up the sandwich. oh Yummy!

 

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