Purple sprouting broccoli, jersey royal, burrata & anchovy salad

• extra virgin olive oil↗50ml ml
• rosemary↗1

  sprig, finely chopped

• chilli flakes↗pinch of dried red pinch
• sourdough↗2 slices of slice

  blitzed to breadcrumbs

• coriander seeds↗½ tsp tsp
• cumin seeds↗½ tsp tsp
• purple sprouting broccoli↗500g g
• red chilli↗1 slice

  finely chopped

• shallots↗2 slice

  skin left on, halved

• garlic clove↗1 slice

  skin left on

• Jersey Royal potatoes↗300g g

  halved if large

• anchovy↗8 slice

  fillets in oil

• lemon↗½ slice

  zested and juiced, plus extra zest to serve

• Dijon mustard↗1 tbsp tbsp
• honey↗1 tsp tsp
• tahini↗1 tsp
• flat-leaf parsley↗handful of

  chopped

• burrata↗1 ball of

  drained

Step-by-step instructions

1. 1

   Heat 2 tbsp of the olive oil in a heavy-bottomed frying pan with the rosemary and chilli flakes. Stir in the breadcrumbs so they’re well coated in the oil, and fry until golden – this will take longer than you think, but keep an eye on it to make sure the breadcrumbs don’t burn. Add the coriander and cumin seeds and toast until fragrant, then tip the mixture onto a plate and set aside.

2. 2

   Heat oven to 210C/190C fan/gas 6. Peel, trim and remove any coarse, fibrous bits from the ends of the broccoli stalks. If some are much thicker than others, split them so they’re all the same size. Toss with the chilli, shallots, garlic, salt and pepper, and 2 tbsp of the olive oil. Tip onto a baking sheet and roast for about 15-20 mins, or until the stalks are tender and the leaves and florets are charred and slightly crisp – the shallots and garlic should be soft and caramelised.

3. 3

   Meanwhile, bring a saucepan of well salted water to the boil, turn down to a medium heat and cook the potatoes for 8-10 mins, or until tender. Allow to cool a little in the water.

4. 4

   Leave the broccoli to cool slightly, then finely slice the larger stalks, leaving the florets and smaller stalks intact. Put the shallots, garlic and chilli on a chopping board, peel the skin off the shallots and squeeze the garlic from its skin, then roughly chop together with the chilli, two of the anchovies and a pinch of sea salt. Scrape into a bowl and whisk with the lemon zest and juice, mustard, honey, the rest of the olive oil, tahini, and a splash of water to loosen, then mix in the chopped parsley. Season to taste.

5. 5

   Drain the potatoes and put in a bowl with the broccoli stalks and florets, and the remaining anchovy fillets. Toss everything with the dressing.

6. 6

   Pile the salad on a serving platter and top with the burrata and scatter with the toasted breadcrumbs, reserving some to serve on the side. Scatter over some lemon zest and black pepper to serve.