BRASSICA SALAD WITH LOCAL PRODUCE

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PREP TIME 15 minutes
COOK TIME 5 minutes per batch
SERVES 4

INGREDIENTS

½ bunch chervil. trimmed

½ bunch curly kale

½ bunch Rainbow shard

2 tbsp hazelnuts roughly chopped

¼ bunch watercress

2 tbsp wild dukkha

2 spring onions

1 lemon

4 tbsp olive oil

½ bunch brassicas

1 tbsp Tamar valley truffles, truffle mustard (or regular mustard)

2 breakfast radishes thinly sliced

1 tbsp tamar valley truffles, truffled chevre 

METHOD

Step 1 

Sauté the brassicas in a pan with a dash of water to slightly cook it out. Follow the same process with the rainbow shard as well.

Step 2

To make the dressing, in a food processor add the lemon juice, half of the olive oil, chervil, spring onion and mustard. Blitz to create a smooth dressing.

Step 3

To assemble the salad, make a bed of the kale and watercress, then place the brassicas and the rainbow shard. Lay the chevre on the warm salad leaves, and layer some of the radishes on top. Sprinkle some dukka and hazelnuts around.