This recipe represents the end of a very long winter and the first hints of spring. Purple sprouting broccoli is a very giving plant, it sprouts its florets from February into late April and is the highest yielding plant per square acre for a farmer, so a great resourceful crop.
I personally believe Purple sprouting broccoli is served best chargrilled so I treat it like cooking a sausage and as a result get a very smokey fired crispy delicious vegetable. The taste is heightened by the textures of linseeds and the acidity from blood orange complimented by the creaminess from the curds, and a touch of heat from the chilli. It is truly a stunning salad.
Chef’s Tip - Use the whey from the ricotta to make a reduction like Danish cheese, or marinate or cook a shoulder of pork in the whey and serve it with the salad.View this Recipe
FEATURES MORE VEG: Cut down carbon footprints and preserves natural resources. Less meat also makes for a healthier diet. WASTE NO FOOD: Repurposes ‘would-be’ food waste to reduce global food waste. 1/3 of food is wasted globally. HAS A LOW CARBON FOOTPRINT: Uses fewer resources, conserving the earth’s natural reserves. CELEBRATE LOCAL: Locally sourced produce slashes food miles & environmental impact, and supports the local economy. SOURCE FISH SUSTAINABLY: Uses fish from sustainable sources. Prevents over-fishing and biodiversity loss. INCLUDES BETTER MEAT: Opts for high-welfare meat. Cheap meat poses moral and ethical questions, and a huge environmental threat. Got a One Planet Plate to share? If you’re a chef and you have a One Planet Plate in mind to create, or a dish on your menu that would match the criteria, we’d love to hear from you. Contact us for more information, and remember to snap and share on social using #oneplanetplate