• Home
  • Pork
  • Black pudding, apple and walnut salad
0 0
Black pudding, apple and walnut salad

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
2 fennels bulbs, quartered, cores removed and fronds reserved
1 tbsp olive oil, plus extra for rubbing
50g walnuts
200g pearl barley
4 black pudding slices, plus extra for griddling
1/2 tbsp dairy free butter
16 sage leaves
2 eating apples, peeled, cored and cut into thin matchsticks
FOR THE DRESSING
1 tbsp Dijon mustard
1/2 tbsp runny honey
50ml extra-virgin olive oil
20ml lemon juice

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Black pudding, apple and walnut salad

Black pudding is given star billing in this elegant, autumnal salad, which features pearl barley and roasted fennel rather than any lettuce leaves. The fresh apple and honey and mustard dressing helps to cut through the richness of the grilled black pudding, which is high in both iron and protein.

Features:
    Cuisine:
    • 40 Mins
    • Serves 4
    • Easy

    Ingredients

    • FOR THE DRESSING

    Directions

    Share
    1. Place the fennel wedges in a large roasting tray and coat in the olive oil. Season with salt and pepper and roast in a preheated oven at 190c for 25-30 minutes or until starting to soften and caramelise.

    2. Meanwhile, add the pearl barley to a large saucepan and cover with 1 litre of lightly-salted water. Bring to the boil, then turn down to a simmer and cook for 25-30 minutes until soft but slightly firm to the bite. Drain, tip into a large bowl and set aside.

    3. Remove the fennel from the oven and add the walnuts to the tray in a single layer. Return to the oven for 8-10 minutes, checking regularly, so the nuts don’t burn.

    4. Heat a griddle pan over a medium-high heat and rub both sides of the black pudding slices with olive oil. Cook for 4 minutes on each side or until nicely charred with bar marks and cooked through. Leave to cool for 2 minutes before cutting into small chunks.

    5. To make the dressing, add the Dijon mustard to a bowl with the honey and extra virgin olive oil. Mix in the lemon juice to taste and set aside.

    6. Heat the butter in a small frying pan over a medium heat and fry the sage leaves for 15-20 seconds or until sizzling and starting to crisp. Remove with a slotted spoon and pat dry on kitchen paper.

    7. To plate up, roughly chop the walnuts and divide the pearl barley between plates. Top with the black pudding, fennel wedges, apple and crispy sage leaves. Crumble over the walnuts and spoon over the honey and mustard dressing just before serving.

     

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Beef Tikka and Onion Bhaji (Naan) Burger with Curry Fries and Raita
    previous
    Beef tikka and onion bhaji (naan) burger with curry fries and raita
    Partridge Stir-fry with Sticky Cranberry Sauce
    next
    Partridge stir-fry with sticky cranberry sauce
    Beef Tikka and Onion Bhaji (Naan) Burger with Curry Fries and Raita
    previous
    Beef tikka and onion bhaji (naan) burger with curry fries and raita
    Partridge Stir-fry with Sticky Cranberry Sauce
    next
    Partridge stir-fry with sticky cranberry sauce

    Add Your Comment