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
MORE VEG: Putting veggies in the limelight and shifting meat to the sideline is better for both our health and the planet, helping to cut carbon and save our precious resources.
WASTE NO FOOD: Did you know one-third of all food produced is wasted? Repurposing would-be food waste in a creative way is key to contributing to a better food future.
LOW CARBON FOOTPRINT: A low-carbon recipe uses ingredients that don’t require a lot of resources to produce, helping to conserve our earth’s natural reserves.
CELEBRATE LOCAL: By using locally sourced produce and cutting food miles, we can protect the environment and support our local economies.
SOURCE FISH SUSTAINABLY: Sourcing fish responsibly keeps our oceans healthy for years to come. With 90% of fish stocks over-fished, keep the balance by using fish from sustainable sources.
BETTER MEAT: The ready availability of cheap meat poses not only moral and ethical questions but also a huge environmental threat. Limiting the meat you eat to high-welfare is a great place to start.
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