Clonakilty Blackpudding Broccolini Salad

Method

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.

Enjoy!