Black pudding is not normally gluten free, it should contain barley, however, my fab butcher has sourced this delicious pudding with buckwheat, happy days!!!
I love this for a late breakfast or lunch and a couple of eggs with it would make it perfect.
If you want a couple of eggs, use a large pan and cook the eggs in the pan at the same time as the mushrooms, saves on washing up!
I don’t think this salad needs a dressing, the pudding and mushrooms add enough flavour, maybe just a little salt and pepper to taste?
This serves 2.
Ingredients
2 thick slices of black pudding, gluten free
12 chestnut mushrooms, finely sliced
handful spinach leaves
handful mixed salad leaves
1 avocado
Method
Heat a large frying pan over a medium heat.
Once hot, crumble the black pudding into it and using the back of the spoon, squish down to break it further into crumbs.
Once the black pudding begins to release it’s fat, move the pudding to the side and add the mushrooms to the pan, fry until golden.
Plate on a serving plate with mixed leaves, mushrooms, spinach, avocado and top with black pudding to warm the avocado and let the spinach wilt a little.
Cooking Up The Pantry 