Clonakilty Blackpudding Broccolini Salad

Clonakilty Blackpudding Broccolini Salad

Serves: Prep Time: Cook Time:

A delicious Summer Salad with a Clonakilty twist. The sweetness from the cranberries pairs perfectly with the nutty flavour from the salad the Clonakilty spice.

Recipe created by Another Food Blogger


2 Bunches of broccolini

1/2 Thinly sliced red onion

1/2 Cup dried cranberries

100g Clonakily Black Pudding

2 Scallions sliced

100g Assorted nuts and seed trail mix

1/4 Small red cabbage thinly sliced

1/2 lemon juiced


3 Tablespoons apple cider vinegar

2 Tablespoons sugar

1/2 Cup good quality mayonnaise

1/2 Cup Greek yogurt

1 Teaspoon wholegrain mustard

1 Large clove garlic minced


  1. Rinse and then roughly chop the broccolini.
  2. Place in a microwave safe dish with 2 tablespoons of water, cover with cling film and partially cook in the microwave for 2 minutes. Make sure to use an oven mitten when removing the dish from the microwave as it will be hot.
  3. Place the broccolini into a colander and run cold water over the broccolini, this will stop the cooking process and keep it deliciously crunchy in the salad.
  4. Place the sliced red onion into a small bowel and add the lemon juice and allow to marinate for 5 minutes. After 5 minutes drain the lemon juice from the sliced onions.
  5. Remove the plastic wrap from the Clonakilty Black Pudding and slice into 2cm thick slices. Place in a dry frying pan on a medium to low heat and grill for approximately 4 minutes each side.
  6. Once cooked set aside and allow to cool. Once cooled, crumble the black pudding into a bowel and set aside.
  7. In the same pan, dry fry the nut and seed trail mix until toasted golden brown. Set aside and allow to cool.
  8. In a small bowl add the dried cranberries and pour boiling water over the cranberries until they are fully submerged. After 5 min drain the cranberries and squeeze out excess moisture.

For the dressing

  1. In a medium sized bowl add the apple cider vinegar and sugar, stir until the sugar has dissolved.
  2. Add the mayonnaise,  Greek yogurt,  whole grain mustard, minced garlic, a good pinch of flaky sea salt and ground black pepper.
  3. Mix together and taste. Add additional salt and pepper to suite your taste preference.

To assemble

  1. In a large bowel add the cooled broccolini, red onions, cranberries, red cabbage,  scallions, 1/2 the crumbled Clonakilty Black Pudding and 1/2 the toasted nuts and seeds.
  2. Add the dressing and mix together until evenly coated.
  3. Serve and sprinkle with the remaining black pudding and toasted nuts and seeds.