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Sweet potato, black pudding and green lentils
Serves 4 Starters and mains
Ingredients
- 200g green lentils, soaked in cold water for 20 minutes
- 5tbsp extra virgin olive oil
- 1 fennel, chopped into 1cm pieces
- 2 garlic cloves, finely grated
- 200g black pudding, peeled and broken up
- 775g sweet potatoes, peeled and sliced into 2mm rounds yoghurt, to serve (optional)
Method
Drain and rinse the lentils and put in a pan with enough cold water to cover by 1cm. Bring to the boil, then reduce to a simmer for around 12 minutes, or until just cooked. Drain in a colander and rinse under the cold tap.
Heat 11⁄2tbsp of the oil and soften the fennel for 5 minutes. Add the garlic, tip into a bowl and set aside. Put another 1⁄2tbsp of oil in the pan and crumble the black pudding into it. Stir-fry until it breaks up more and crisps a little.
Heat the rest of the oil and fry the sweet potato slices, a batch at a time, for 3 minutes per side, or until just soft and tinged golden around the edges.
Add all the cooked ingredients together in the pan to warm through and mix in some sea salt crystals and freshly ground black pepper. Serve immediately, with some yoghurt, if using.
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