Recipe of the Month: Lentil, Black Pudding and Poached Egg Salad

Mike Glassborow General Information 0 Comments


Serves 2

  • 4 slices of black pudding
  • 2 large eggs
  • 1 cup of dried lentils
  • Rocket and spinach leaves
  • Streaky bacon
  • 12/16 asparagus spears


  • 3 tbsp Olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • salt and pepper



  1. Cook lentils as per packet instructions, drain, cool and season
  2. Blanch asparagus 3/4 mins in boiling water drain and toss in a little olive oil
  3. Prepare dressing by whisking the ingredients together
  4. Arrange salad leaves on a plate, with asparagus and lentils, then dress
  5. Pan fry black pudding 4/5 mins each side
  6. Pan fry bacon till crispy set aside
  7. Poach eggs in simmering water for 3 mins.
  8. Top salad with black pudding, egg and bacon.

Nutritional recipe brought to you by our PT, Katie Brighton-Jones

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