Warm new potato, purple sprouting, broccoli and miso salad

A ridiculously tasty salad, where the sweetness of new season potatoes plays against the saltiness of miso, the acidity of pickled shallots and the crispness of roasted purple sprouting

Ingredients: (serves 4)
Quick-pickled shallot:
•    100 grams of red wine vinegar (if you don’t have this use cider or white wine vinegar)
•    40 grams of caster sugar
•    ½ teaspoon of sea salt
•    3 shallots, finely sliced
Salad:
•    400 grams of purple sprouting broccoli (if not in season or not available use any broccoli or cauliflower)
•    200 grams of new potatoes, halved
•    30 grams of miso paste
•    20 grams of tahini
•    10 grams of olive oil
•    10 grams of tamari or soy
To Serve:
•    80 grams of watercress (or other seasonal leaves)
•    20 grams of fresh parsley, chopped
•    olive oil

Method:
1.    Make the pickled shallots by combining the vinegars, sugar and salt in a small saucepan and bring to the boil.
2.    Once boiling remove from the heat. Add the shallot to the hot pickling liquid and allow to cool while you make the rest of the salad. Red wine vinegar will give the shallot a delicious pink colour.
3.    Preheat the oven to 190C.
4.    Place the potatoes in a medium saucepan and cover with salted water. Bring to the boil and simmer for 15 minutes or until cooked. Drain and leave to steam dry In a mixing bowl, whisk together the miso, tamari and oil to form a roasting marinade. Line a roasting tray with greaseproof paper.
5.    Toss the purple sprouting in the marinade to coat evenly. Transfer to the roasting tray and cook in the oven for 15 minutes, or until they have some colour and crispness, but aren’t soggy. Then set aside to cool slightly.
6.    Toss the potatoes and purple sprouting together, making sure to coat everything in the roasting juices.
7.    To assemble the salad, place a handful of torn watercress or other leaves on each plate. Scatter over the potatoes, broccoli, then add some pickled onions and a teaspoon of the pickling liquid. Garnish each salad with chopped parsley and a drizzle of olive oil.

#FoodSavvy tip: Purple sprouting broccoli is in season in the winter and early spring, check out our guide to eating seasonally.

Recipe provided by Mark Breen of Seasonal Kitchen for #FoodSavvy Norfolk & Suffolk