Homegrown cabbage, cauliflower and calabrese are currently all in abundance at Peterley. These traditionally ‘wintery’ vegetables actually have a multitude of uses in summer dishes… just ditch the traditional boiled veg treatment and expand your summer repertoire.
For a stunning, ‘Ottolenghi’ style salad, blanch and sauté thinly sliced broccoli florets with diced chilli and garlic. Season and dress with some sesame seeds, olive oil and lemon- delicious! OR thinly slice up raw cabbage (or use a mandolin) along with some fennel, beetroot and carrot and mix with some crème fraiche, lemon, fresh herbs and seasoning for a colourful, crunchy coleslaw.