Serves: 1Prep Time: Cook Time:

This Clonakilty Blackpudding salad is a delightful lunch time bite. Combining the unique flavour of the Clonakilty Blackpudding and buttermilk dressing with the refreshing and nutritious crunch of the green  salad. This is a recipe you’ll want to show off over and over again.


1 x 1cm slice Clonakilty Black Pudding

Fresh herbs

(e.g. dill, mint, parsley)

Toasted hazelnuts


Shaved red cabbage

Julienned green apple

Thinly sliced Lebanese cucumber

Thinly sliced radish

Mixed baby lettuce leaves

1 egg soft boiled


1/2 cup buttermilk, or substitute with full fat milk

1 tbsp Greek yoghurt

1/4 cup mayonnaise

1/2 tsp lemon juice

1/2 tsp dijon mustard

Salt and pepper.


  1. Clonakilty Black Pudding crumb – in a small non-stick fry pan over medium heat, pan fry the Clonakilty Black Pudding 2 minutes each side, then set aside to cool. This is ready to crumble over the dish when serving.
  2. Mix all salad ingredients in a bowl, top with Clonakilty Black Pudding pieces, halved egg, fennel fronds or dill, toasted hazelnuts and the dressing.
  3. Dressing – mix buttermilk, or substitute with yoghurt and mayonnaise. Add 1/2 tsp lemon juice and 1/2 tsp Dijon mustard, season with salt and pepper.

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