Summer on a plate; use as many different leaves and varieties of tomato to make a kaleidoscope of beautiful edible colour. This dish is great as a salad for any barbeque or as a quick light lunch.
In a sealable container like a jar add 2 parts Irish Rapeseed Oil to 1 part White Wine Vinegar or Apple Cider Vinegar; add in a crushed garlic clove and a dried sprig of thyme. Leave to infuse together before use.
1 Clonakilty Blackpudding
300g Baby Salad Potato – par-cooked and cubed
2 Red Onions – quartered and tossed in a little oil
100g Walnuts – toasted on a dry pan
100g Tomatoes – Whatever varieties you can get, we like yellow and red cherry tomatoes
Chicory, Rocket, Baby Gem, Ruby Chard leaves - washed