Warm salad of black pudding, lentils and caramelised apples

Good

% Daily Values based on a 2,000 calorie diet

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Pile on the caramelised apples and shallots, crispy black pudding and walnuts, and finally drizzle on the last of the dressing. Serve immediately.