1kg x White Onion
2 x Kohlrabi, hollowed with melon baller, leaves reserved
100g x Yellow Mustard Seeds
200ml x White Wine Vinegar
100ml x Water
75g x Caster Sugar
1 x Cauliflower, blitzed into a cous cous consistency, leaves and trim reserved
1 x Cauliflower, split into 8 wedges, leaves attached, trim reserved
1 x Broccoli, leaves removed and reserved
500ml x Virgin Rapeseed Oil
8 x 4” Corn Tortillas (100% Corn)
200g x Fresh, mixed leaves
150g x Soy Yoghurt
1 x Lemon, zest and juice


Roast cauliflower, kohlrabi, corn tortilla, crispy and fresh leaves, pickled mustard seeds, soy yoghurt and rapeseed dressing. The Brassica Salad encourages diners to think about the seasonality and provenance of their vegetables. All the elements are grown widely in the UK and belong to the same genus within the mustard family. Many of the vegetables used are available year around, although most come into season around the same time and are at their best at this point. The recipe utilises the vegetables in their entirety and happens to be vegan and gluten free.


Burnt Onion Powder
1. First make the burnt onion powder. Split the onion into 8, with the roots still attached, and peel off the skin.
2. Dry roast the onions at 200C until they begin to turn brown and caramelized, around 15 minutes.
3. Turn the oven down to 60C and cook until the onions are fully dehydrated, around 20 hours. Alternatively this can be done in a dehydrator.
4. Once the onions are fully dehydrated, blitz in a spice grinder to a fine powder, and pass through a fine sieve.

1. Begin making the pickles. Combine the vinegar, water and sugar and bring to a boil. Allow to simmer for 10 minutes.
2. Place the mustard seeds in a large pan with cold water, bring to the boil, drain and rinse. Repeat this process 7-8 times until the bitter flavor of tannins has been removed.
3. Place the mustard seeds and half of the kohlrabi balls into separate, heatproof containers and pour over the pickling liquor. Allow to pickle refrigerated for at least a day.

Roast Cauliflower Puree
1. Take the cauliflower cous cous and cook in a small amount of rapeseed oil and salt over a low to medium heat. Ensure to stir the mix continuously, scraping any cauliflower fond from the pan back into the mixture.
2. Once the cauliflower has turned a deep chesnut brown colour, stir in 75g grams of soy yoghurt.
3. Blitz the mixture to a completely smooth puree, season to taste and pass through a fine sieve.

Broccoli Crumb
1. With a knife, shave off the small edible floral shoots which densely make up the head of the broccoli, avoid the stalks. Reserve the rest of the broccoli.
2. Fry the shaved broccoli in a dry pan over a high heat. Keep stirring and flicking until the broccoli is bright green and a little charred.
3. Remove the broccoli from the pan and dehydrate in a low oven, 100C, for 10 minutes.

Soy and Rapeseed Dressing
1. In a food processor, pulse all the leftover stalks and trim from the kohlrabi, broccoli and cauliflower.
2. Combine with 500ml rapeseed oil in a pan, place over a low heat and allow to infuse for one hour. Remove from the heat and once cool enough transfer contents to a container.
3. Allow the oil to infuse for at least a day.
4. Pass the oil through a fine sieve.
5. Combine the infused oil with 75g soy yoghurt, a teaspoon of flaked sea salt and the lemon juice and zest. Stir lightly just until you reach a marbled consistency.

Crispy Leaves and Tortilla
1. Deep fry the reserved leaves from the broccoli, kohlrabi and cauliflower until crispy, then drain on a j cloth. Repeat the process with the corn tortillas.

Roast Cauliflower and Kohlrabi
1. Cook the cauliflower wedges in a pan until it is deeply caramelized all over and tender enough to be pierced with a sharp knife, add the remaining balls of kohlrabi and colour lightly all over.

To serve
1. Place a large spoonful of cauliflower puree toward one side of the plate.
2. Place the roast cauliflower and kohlrabi on the plate.
3. Toss the salad with 2 tbsp dressing, a pinch of onion powder, a teaspoon of broccoli crumb, and some crispy leaves.
4. Layer the salad onto the plate, adding tortilla and the pickles between layers.
5. Finish the plate with another tbsp dressing, some crispy leaves, and another pinch of onion powder.

Celebrates local
Celebrates local
Features more veg
Features more veg