Charred brassica with blood orange, buttermilk, hazelnuts and extra virgin olive oil

This brassica salad is served with a simple buttermilk dressing which uses Carapelli Extra Virgin Olive Oil for extra richness. Ben Tish chars the vegetables in a hot pan to bring out their sweetness. A heavy cast iron or griddle pan is best for this so that it can get nice and hot.

First published in 2023






Set a griddle pan over a high heat


Toss the cabbages and broccoli with some olive oil, sea salt and pepper and then char them all in 2–3 batches, turning as you go. Keep a light crunch to the leaves but let the edges blacken


Place the broccoli and cabbages in a salad bowl and add in all the other ingredients, then mix carefully. Check the seasoning and then transfer to a serving dish.

Chef, restaurateur and cookbook author Ben Tish has a stellar track record for creating dishes that, quite simply, everyone wants to eat. After years of channelling his love of Mediterranean food he's now chef director across Cubitt House's various pubs and restaurants, proving just how versatile his talents are.

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