Black Pudding and Apple Salad with Mustard Vinaigrette

A warm and flavorful salad featuring crispy black pudding, sweet apple slices, and a tangy mustard vinaigrette. Perfect as a light lunch or a starter.

Prep Time

15 minutes

Total Time

35 minutes

Calories

555 kcal

Difficulty

Easy

Equipment

2 items

Cost

£1.25/serving

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Lunch•Snack•Dessert•Salad•Appetiser

Cuisine:

British

Mood:

Healthy

Ingredients

Servings

250gBlack Pudding(Sliced into 1cm thick rounds)

£1.75

2mediumApples(such as Braeburn or Honeycrisp, cored and thinly sliced)

£0.80

150gMixed Salad Greens(such as rocket, baby spinach, or mixed leaves)

£1.20

0.3smallRed Onion(thinly sliced)

£0.15

50gWalnuts(roughly chopped)

£0.75

3tbspOlive Oil

£0.15

1tbspDijon Mustard

£0.10

2tbspApple Cider Vinegar

£0.05

1tspHoney(or maple syrup)

£0.05

to tasteSalt

to tasteBlack Pepper(freshly ground)

Total Cost

£5.00

£1.25 per serving

Instructions

1.
In a small bowl, whisk together olive oil, Dijon mustard, apple cider vinegar, honey, salt, and pepper. Set aside.
2.
Heat a large skillet over medium heat. Add the black pudding slices and cook for 3-4 minutes per side, or until crispy and golden brown. Remove from the skillet and set aside on a plate lined with paper towels to drain excess oil.
3.
In the same skillet, add the apple slices and cook for 2-3 minutes, or until slightly softened and lightly caramelized. Be careful not to overcrowd the pan; cook in batches if necessary.
4.
In a large bowl, combine the mixed salad greens and sliced red onion.
5.
Add the warm apple slices and crispy black pudding to the salad.
6.
Drizzle the mustard vinaigrette over the salad and toss gently to combine.
7.
Sprinkle with chopped walnuts and serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (189g)

555 kcal / 2322 kJ

Carbs

32g

12% of RDA

Fat

42g

60% of RDA

Protein

18g

36% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

20 g

22% of RDA

Sodium

450 mg

20% of RDA

Saturated Fat

9 g

45% of RDA

Chef's Tips

For a vegetarian version, replace the black pudding with halloumi cheese, pan-fried until golden brown.

Add crumbled goat cheese or blue cheese for extra flavor.

The vinaigrette can be made ahead of time and stored in the refrigerator for up to 3 days.

Adjust the amount of honey in the vinaigrette to your preference.

Cooking Equipment

Large skillet or frying pan

Whisk

Wine Pairings

No wine pairing suggestions available for this recipe.

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