Black Pudding & Feta Salad with Maple Balsamic Dressing | Cathal McBride

We like this Black Pudding & Feta Salad recipe because it is one Cathal has adapted to suit his own tastes and it contains two favourite other ingredients, feta cheese and maple syrup!


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Club Summary

Cathal McBride is a food and wine blogger. On his blog, A Glass of Red Wine, he shares his own recipes, reviews, his love of food and quality produce, good wine, and cocktails, particularly whiskey and bourbon-based. He is also a food photographer and stylist taking all his own pictures to accompany his recipes.

We like this recipe because it is one he has adapted to suit his own tastes and it contains two of our favourite other ingredients, feta cheese and maple syrup! The overall blend of the salad ingredients works really well but can also be adjusted to your own tastes...see Cathal's tips below.*1

Thank you, Cathal!

Recipe Credit:


Cathal McBride

Black Pudding & Feta Salad with Maple Balsamic Dressing | Cathal McBride


For the Salad

For the Dressing

Optional Extras

  • Sundried Tomatoes
  • Sliced Radish
  • Sliced Spring Onion
  • Sunflower Seeds


  1. Preheat the oven to 200ºC / 400F / Gas Mark 6.
  2. Remove any packaging, leave the black pudding whole and cook for 15 minutes. Remove from the oven, crumble up with a wooden spoon and return to the oven for another 5 minutes. Set aside and keep warm.
  3. Wash the potatoes in cold water. Place potatoes in a saucepan, cover in cold salted water, and bring to the boil. Reduce heat and simmer for two minutes, drain potatoes and leave to cool.
  4. In a shallow frying pan, heat 2 tablespoons of olive oil and add potatoes, seasoning with sea salt and freshly ground black pepper. Keep cooking on a high heat tossing them until they start to turn golden, place in the oven for 5 minutes or until potatoes are cooked. Set aside and keep warm.
  5. Place the bacon in a cold pan (no oil) over a high heat. Continue cooking the bacon, tossing continuously until crispy. Place a sieve or colander over a large bowl and strain the bacon, reserving the fat in the bowl. Keep 1 teaspoon of this for the salad dressing if using.
  6. To make the dressing, put all the ingredients into a small clean jar. Close the lid and shake vigorously until all the ingredients are blended together to form a smooth dressing.
  7. In a large bowl, gently mix some mixed leaves with feta, apples, pancetta and 2-3 tablespoons of the maple balsamic dressing

To Serve:

Share the salad into serving bowls. Add some potatoes on top of salad and crumble the warm black pudding over it followed by a generous amount of the maple balsamic dressing. Enjoy with a chilled glass of white wine or some fizz!!

Recipe Notes

  1. Suggestions from Cathal
    • Experiment by using Red Wine Vinegar instead of Balsamic - not as sweet.
    • Vary the combination/quantity of regular and extra-virgin olive oil to your personal taste.
    • Prepare in advance - reheat and crisp up the 'warm' ingredients just prior to serving.
    • Don’t prepare the apple too far in advance and make sure to toss in lemon juice to prevent browning.

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