Warm salad of black pudding, lentils and caramelised apples
Serves: 4
Prep time: 20 minsTotal time: 
Recipe photograph by Mike English
Warm salad of black pudding, lentils and caramelised apples
Serve this black pudding salad a starter or light meal
Serves: 4
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
580Kcal
Fat
41gr
Saturates
10gr
Carbs
36gr
Sugars
17gr
Fibre
6gr
Protein
15gr
Salt
1.4gr
Ingredients
- 5 tbsp rapeseed oil
- 1 tbsp Dijon mustard
- 2 tbsp white wine vinegar
- 2 tsp clear honey
- 30g unsalted butter
- 1 tbsp caster sugar
- 2 Cox’s apples, cored and cut into wedges
- 2 echalion shallots, cut into wedges
- 50g walnuts, roughly chopped
- 200g black pudding, cut into 1cm cubes
- 1 x 250g pouch pre-cooked Puy lentils
- 2 medium or 1 large chicory head, leaves separated
- 1 x 30g pack flat leaf parsley, leaves roughly chopped
Step by step
- Whisk 4 tablespoons of rapeseed oil with the mustard, vinegar, honey and seasoning to make the dressing. Melt the butter and sugar in a large frying pan until foaming. Add the wedges of apples and shallots, season lightly and fry for 3-4 minutes each side until caramelised.
- Meanwhile, heat the rest of the oil in another frying pan and toast the walnuts. Remove to a plate using a draining spoon. Add the black pudding and fry over a medium heat until crisp.
- Heat the lentils through following pack instructions. Toss the chicory leaves with a tablespoon of the dressing and divide between 4 plates. Mix half of the remaining dressing and the parsley into the warm lentils and spoon them on top of the chicory.
- Pile on the caramelised apples and shallots, crispy black pudding and walnuts, and finally drizzle on the last of the dressing. Serve immediately.
