Herb-crusted goat’s cheese with a black pudding salad

Categories: June

Ingredients

• 6 firm, ripe plum tomatoes
• sea salt flakes or rock salt
• 1 rosemary sprig, leaves picked
• 100ml balsamic vinegar
• 15g fresh basil
• 3 tbsp olive oil
• 50g stale breadcrumbs
• 200g goat's cheese log, sliced into 4
• 150g black pudding
• 110g bag mixed salad leaves, dressed with olive oil and balsamic vinegar

Directions

1. Preheat the oven to 160˚C/fan 140˚C/gas 3.

2. Using a sharp knife, cut the tomatoes into quarters. Arrange upright on a non-stick baking sheet, scatter with sea salt and the rosemary leaves. Bake in the oven for 1-1 1/4 hours, until semi-dried. Set half aside for this recipe. Store the remainder in a sterilised jar covered with olive oil, to use like sunblush tomatoes.

3. Meanwhile, make a balsamic reduction. Put the balsamic vinegar in a pan, bring to the boil then reduce the heat to a simmer. Reduce by half until syrupy. Set the balsamic reduction aside to cool.

4. Make the herb crust. Put the basil and olive oil together in a blender and whizz for 2 minutes. Put into a bowl, add the breadcrumbs and mix together. Season to taste. Preheat the grill to high.

5. Coat each goat’s cheese with the herb crust, patting it down to stick, then lightly grill until just bubbling.

6. Slice the black pudding and grill for 2 minutes on both sides.

7. Form the dressed lettuce leaves like a bouquet of flowers and place in the centre of each plate. Top with a few semi-dried tomatoe wedges and a slice of grilled goat’s cheese and grilled black pudding.

8. Drizzle with a little of the balsamic reduction to serve.

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