Warm salad of black pudding, lentils and caramelised apples recipe | Sainsbury`s Magazine

Ingredients

• 5 tbsp rapeseed oil
• 1 tbsp Dijon mustard
• 2 tbsp white wine vinegar
• 2 tsp clear honey
• 30g unsalted butter
• 1 tbsp caster sugar
• 2 Cox’s apples, cored and cut into wedges
• 2 echalion shallots, cut into wedges
• 50g walnuts, roughly chopped
• 200g black pudding, cut into 1cm cubes
• 1 x 250g pouch pre-cooked Puy lentils
• 2 medium or 1 large chicory head, leaves separated
• 1 x 30g pack flat leaf parsley, leaves roughly chopped