Black Pudding and Feta Salad with Maple Balsamic Dressing

If you’re anything like me sometimes the idea of a salad just doesn’t feel like a meal. Perhaps it’s the often lack of a carbohydrate that perpetuates this feeling or the far too often chicken Caesar everything that appears at almost every function. Maybe I’m still traumatised by rolled up slices of cooked ham, pickled beetroot from the jar, and hard-boiled eggs that constituted a salad in my youth. Come to think of it, the latter makes the most sense. In the reality of my adult life it’s more about wanting to feel like I am making a good choice but also wanting to satisfy the need to eat. And when I say eat, I mean EAT. Sometimes, just sometimes, a salad just doesn’t do that. You know what I mean, some insipid lettuce, half a cherry tomato and probably sprinkled in goji berries, pomegranate seeds or some other superfood du jour.

On the other hand, hot summer evenings like we are currently having gives rise to yearnings for breezy al fresco dining, as we daringly push out the evening like schoolchildren on their summer holidays refusing to give in to the night and head home. There’s a romanticism in it that nestles safely with the light, soft cooking that salads bring. I think this recipe satisfies all those needs and allows for something lighter and fresher, and yet doesn’t compromise on giving us a dish that feels wholesome and giving. Ultimately there’s a fine balance here that I want to embrace and I think this is it.

The idea for this salad came forward from one that I had of combining the iron richness from black pudding with the salty creaminess that you get from Feta. Upon my research I found a recipe for a salad from Barnabrow House in East Cork which makes up the basis for my own recipe here. I’ve changed the dressing however and I’ve gone with a maple/golden syrup and balsamic dressing that contains a lovely sweetness that works well with the ingredients. Feel free to experiment by using red wine vinegar for example. I also have used a combination of regular and extra-virgin olive oil as sometimes extra-virgin can have an astringent grassiness that can slightly overpower. I feel that the blend works better but that’s entirely for you to decide. The bacon fat is an indulgent inclusion but adds a lovely flavour if you’re feeling frisky. The crisp green apple really works here, it’s fresh light tartness cuts through the richness of the pudding and the cheese and delivers a fantastic flavour combination. As Stuart Bowes, chef in Barnabrow House says, all of the components can be made in advance. However don’t prepare the apple too far in advance and make sure to toss in lemon juice to prevent browning.


Black Pudding and Feta Salad


Recipe Serves 4

  • 200g black pudding
  • 400g approx. waxy potatoes (about 2 large potatoes, or use baby potatoes) diced into medium sized pieces
  • 2 tbsp. olive oil
  • 200g diced pancetta/bacon lardons
  • 100g diced feta cheese
  • 1 green apple, skin on and cut into matchsticks
  • Mixed leaves


  • Sundried tomatoes
  • Sliced radish
  • Sliced spring onion
  • Sunflower Seeds

Maple Balsamic Dressing

  • 1 tsp. Dijon mustard
  • 1 tbsp. balsamic vinegar
  • 1 tbsp. maple syrup or golden syrup
  • 2 tbsp. extra virgin olive oil
  • 1 tbsp. olive oil
  • 1 tsp. bacon fat (optional)
  • Sea salt and freshly ground black pepper


Black pudding

  1. Preheat oven to 180°C Fan/200°C/400°F, remove any packaging, leave the black pudding whole and cook for 15 minutes. Remove from the oven, crumble up with a wooden spoon and return to the oven for another 5 minutes. Set aside.

Crispy Potatoes

  1. Wash the potatoes in cold water. Place potatoes in a saucepan, cover in cold salted water, and bring to the boil. Reduce heat and simmer for two minutes, drain potatoes and leave to cool.
  2. In a shallow frying pan, heat 2 tablespoons of olive oil and add potatoes, seasoning with sea salt and freshly ground black pepper.  Keep cooking on a high heat tossing them until they start to turn golden, place in to a preheated oven at 180°C Fan/200°C/400°F for 5 minutes or until potatoes are cooked.


  1. Place the bacon in a cold pan (no oil) over a high heat. Continue cooking the bacon, tossing continuously until crispy. Place a sieve or colander over a large bowl and strain the bacon, reserving the fat in the bowl. Keep 1 tsp. of this for the salad dressing if using

The Dressing

  1. The easiest way of making the dressing is to put all the ingredients into a small clean jar. Close the lid and shake vigourously until all the ingredients are blended together to form a smooth dressing.

To Assemble the Salad

  1. Reheat the potatoes in a preheated oven at 180°C Fan/200°C/400°F for 2 minutes or until they are crispy.
  2. In a large bowl, gently mix some mixed leaves with feta, apples, pancetta and 2-3 tablespoons of the maple balsamic dressing and place into serving bowls.
  3. Add potatoes on top of salad and crumble the warm black pudding over it followed by a generous amount of the maple balsamic dressing

Perfect as a starter or a as lighter main course

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