Vegetable garden

servings2
45 minutes

Ingredients

Vegetable garden

  • 150g of black pudding, cooked
  • 4 radishes
  • 5 baby carrots
  • 4 cauliflower florets
  • 1 egg
  • 10g of fresh parsley, leaves picked
  • 2 tbsp of chives
  • 100g of low fat cottage cheese

Carrot juice

  • 4 carrots, juiced
  • 25ml of balsamic vinegar
  • 1 pinch of salt
  • 1 pinch of black pepper

Method

1
For the 'soil', crumble the black pudding into a baking tray and bake in the oven at 170°C/gas mark 3 until crunchy, approximately 15 minutes
  • 150g of black pudding, cooked
2
If you don't want to use black pudding, fry off 50g of breadcrumbs, 50g of butter and a clove of garlic in oil until golden, then add 50g of sultanas to finish
3
In a pan, bring the carrot juice and vinegar to a simmer, reduce until thick. Season with a pinch of salt and pepper
  • 25ml of balsamic vinegar
  • 1 pinch of salt
  • 1 pinch of black pepper
  • 4 carrots, juiced
4
Cook the vegetables for 2-3 minutes in salted boiling water or serve raw
  • 4 radishes
  • 5 baby carrots
  • 4 cauliflower florets
5
Lower an egg into boiling water and cook for 9 minutes. Allow to cool before peeling
  • 1 egg
6
Scatter the black pudding crumbs into a large shallow bowl. Plant the vegetables in the crumbs, using the parsley leaves to decorate the cauliflower
  • 10g of fresh parsley
7
Arrange the chives, egg and cottage cheese next to the vegetables, then drizzle over the carrot sauce to 'water' the garden
  • 100g of low fat cottage cheese
  • 2 tbsp of chives