Black pudding, apple and walnut salad

Instructions

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

Step 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, then tip into a large bowl and set aside.

Step 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. Once toasted, roughly chop the walnuts and set aside. 

Step 4
Heat a griddle pan over a medium 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.

Step 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.

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

Step 7
To plate up, divide the pearl barley between plates and top with the black pudding, fennel wedges, apple slices, walnuts and crispy sage leaves. Drizzle over the honey and mustard dressing just before serving.