Maple-cured bacon salad

4 small fresh beetroot

5 radishes

2 x 15ml spoon fresh flat leaf parsley

2 sage leaves

1 x 15ml spoon oil

50g black pudding 

225g maple cure bacon

Handful rocket leaves

2 x 15ml spoon olive oil

4 x 15ml spoon apple juice

Black pepper

Vegetable knife, 2 x chopping boards, measuring spoon, baking tray, oven gloves, tongs, knife, large mixing bowl, mixing spoon, jar with lid, 2 x serving bowls.

1. Pre-heat the oven to 180°C or Gas Mark 4.
2. Prepare the ingredients:

• scrub and cut the beetroot into quarters;
• thinly slice the radishes;
• roughly chop the flat leaf parsley;
• finely chop the sage leaves.

3. Place the beetroot quarters onto a baking tray, drizzle with a little oil and bake in the oven for approximately 40 minutes, or until soft.
4. Preheat the grill.
5. Grill the black pudding for 5-6 minutes on each side.
6. Grill the bacon for 1-2 minutes on each side, or until golden and crispy.
7. Set the bacon aside to cool.
8. Using a separate knife and chopping board:

• dice the black pudding;
• cut the bacon in half.

9. Remove the beetroot quarters from the oven.
10. Mix the beetroot, black pudding, bacon, radish, parsley together in a large bowl.
11. Place the remaining olive oil, sage leaves, apple juice and a few twists of black pepper into a jar place the lid on tight and shake well.
12. Drizzle the dressing over the salad and serve.

Try different types of lettuce leaves to create a different flavour.

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