Lunch Pork Recipe Salad Black pudding, apple and walnut salad Michael Catling19 June 2025046 views Not just for the summer months, this sweet and savoury salad champions some big flavours and classic combinations. Black pudding gets my vote as the most underrated and budget-friendly protein you can buy. It’s smoky, slightly spiced flavour brings this autumnal salad to life and pairs beautifully with the nuttiness of pearl barley and the sweetness of the caramelised fennel and fresh apple. Tying it all together is my honey and mustard dressing which is so easy to make that you’ll never buy a shop-bought salad dressing again. How To Make My Black Pudding, Apple And Walnut Salad Chef Catling’s recipe notes Recipe: Black pudding, apple and walnut salad Frequently asked questions Tips & Notes To Know Use a crisp apple: The key to balancing the richness of the black pudding is using a crisp, slightly tart apple like Granny Smith, Braeburn or Pink Lady. Cook your black pudding gently: Exposing it to high heat risks the pudding splitting or becoming mushy. You’re looking for a crispy outside and a soft, moist centre. Make ahead: While this salad is best served fresh, you can prepare the dressing, cook the pearl barley, and slice the apples ahead of time. Just make sure to store the dressing separately and toss the salad just before serving to keep everything crisp. Black pudding, apple and walnut salad Pin Print Ingredients 2 fennel bulbs, quartered, cores removed and fronds reserved1 tbsp olive oil, plus extra for rubbing200g pearl barley50g walnuts4 black pudding slices1 tbsp butter16 sage leaves2 eating apples, peeled, cored and cut into thin matchsticks For the dressing1 tbsp Dijon mustard1/2 tbsp runny honey50ml extra-virgin olive oil20ml lemon juice Instructions Step 1Preheat 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 2Meanwhile, 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 3Remove 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 4Heat 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 5To 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 6Heat 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 7To 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. Tag me on Instagram at @Chef_Catling. Frequently Asked Questions Is This Salad Gluten-Free? Some black puddings contain barley or oats, so check the label or ask your butcher for confirmation.