Haggis salad – a quick and easy recipe

Haggis Salad

Ingredients Instructions
  • 1/2 a 400g classic or vegetarian haggis (crumbled)
  • 12 small new potatoes
  • A small pack of green beans
  • 150g young broad beans
  • Small bunch of tenderstem broccoli
  • 3 spring onions
  • Drizzle of olive oil
  • Juice of 1 lemon
  • 2 shallots sliced into rings
  • 15 mint leaves (10 torn, 5 shredded)
  • Handful of watercress and pea shoots
  • For the dressing: Dijon mustard
  • Olive oil
  • Lemon juice
  • Cook haggis according to the pack.
  • Prepare potatoes and salad.
  • Bring a large pot of water to the boil and blanch the potatoes - drain and slice into halves.
  • Bring a large pot of salted water to the boil. Drop in the green beans, broccoli, broad beans, peas and spring onions and cook for a couple of minutes.
  • Drain and cool under cold water.
  • Spread on a tray with the potatoes. Drizzle with a little olive oil and season with salt and pepper.
  • Whisk together the mustard and vinegar in a bowl, slowly adding the oils. It should have a thick consistency, like a sauce.
  • Season with a good amount of salt and black pepper.

Recipe © Macsween | https://www.macsween.co.uk/