Roast Pumpkin Salad with Crisp Smoked Bacon & Black Pudding | Rose Prince

Roast Pumpkin Salad with Crisp Smoked Bacon & Black Pudding | Rose Prince

Pumpkin Salad Bacon Black Pudding | This simple and delicious warm pumpkin salad by Rose Prince is ideal for an autumnal starter dish.

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Roast Pumpkin Salad with Crisp Smoked Bacon & Black Pudding | Rose Prince

Serves

8 people

Difficulty

Preparation & Cooking Time

Club Summary

Rose Prince, food writer for The Telegraph offers up this simple and delicious salad. A warm salad, ideal for an autumnal starter dish and, a great way to use the centre of the pumpkin at Halloween.
If you enjoy learning to cook, Rose offers a one-day lesson at her residence in Dorset. You get to cook 4 courses together then enjoy as a lunchtime meal with a glass of wine or two.

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Roast Pumpkin Salad with Crisp Smoked Bacon & Black Pudding

by

Rose Prince

Ingredients

For the Dressing

1 Tbsp Dijon Mustard
1 tsp Sugar
1 to 2 tsp Red Wine Vinegar
1 Garlic Clove, halved
4 Tbsp Sunflower Oil
2 Tbsp Extra-virgin Olive Oil
2 Tbsp Crème Fraîche (optional)
Sea Salt & freshly ground Black Pepper, for seasoning

For the Pumpkin Salad

Small Pumpkin, peeled, deseeded and cut into 2cm wedges
3 tbsp olive oil
8 rashers Smoked Streaky Bacon
8 slices Black Pudding
1 Fennel Bulb, very thinly sliced, tossed in lemon juice
1 Apple, very thinly sliced, tossed in lemon juice
Leaves from 4 sprigs of Tarragon
2 Tbsp chopped Flatleaf Parsley

Method

  1. Preheat the oven to 200°C / 390F / Gas Mark 6.
  2. Put all the dressing ingredients except for the crème fraîche in a bowl with a tablespoon of water and a large pinch of salt. Mix together well until you have a thick emulsion. Stir in the crème fraîche, if using, season to taste, then leave so that the garlic infuses the sauce.
  3. Brush the pumpkin with olive oil then bake on a roasting tray until soft and coloured a little. Set aside in a warm place.
  4. Slowly fry the bacon until crisp then drain on kitchen paper. Break into shards and set aside in a warm place.
  5. Fry the black pudding then break into lumps. Set aside in a warm place.
  6. To assemble the salad, put the warm pumpkin, bacon and black pudding in a large bowl and briefly toss together with half the dressing (discard the garlic).

To Serve:

Transfer to a large serving dish or individual plates, scatter over the fennel, apple, tarragon and parsley, then add the rest of the dressing.

Notes

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