200g Black pudding
200g New potatoes ‘Steamed’
200g Heirloom tomatoes
Small handful parsley ‘Picked’
Two Large handfuls Lambs lettuce
Half of one shallot ‘Thinly sliced’
2 Large whole eggs
Rosemary & Thyme
For the dressing
3 Tsp olive oil
1 Tsp lemon juice
1 Tsp Dijon mustard
Pinch of sea salt
Start by placing potatoes in a bamboo steamer. Steam for 12-15 min or until soft but not mushy to the touch, While the potatoes are in, Place tomatoes on a tray lined with greaseproof paper. Cover them with a nice glug of olive oil, Pinch of sea salt and a few sprigs of thyme a roast in the oven at 190c for 10 minutes.
Slice the black pudding into 1 inch thick slices. Remove the potatoes from the steamer. Slice them in half , In a frying pan add the black pudding and potatoes and lightly fry with a sprig of thyme, pinch of salt and a very small knob of butter.
Fry until the potatoes turn golden.
For the Dressing add all ingredients into a small bowl and whisk. Add everything into the dressing bowl to give all the salad leaves and potatoes a good coating of the dressing.
In a separate pan add some salted boiling water and add the eggs, steam until you get the type of eggs you like runny,soft or hard should either be 1,2 or 3 minutes.