Purple Sprouting, Roast Artichoke & Pickled Cucumber Salad

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  • Makes: 4
  • Prep Time: 20 mins
  • Ready in: 35 mins
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Purple Sprouting, Roast Artichoke & Pickled Cucumber Salad


  • 250g Jerusalem artichokes, washed well
  • 2 tbspn Olive oil
  • Sea salt and freshly milled black pepper
  • 2 Sprigs of rosemary
  • 500g Purple sprouting broccoli
  • 2tbspns Olive oil
  • 125g Cucumber with skin on and sliced very thinly on a mandolin
  • 2 tspn Sea salt
  • 100mls white wine vinegar
  • 3 Pinches castor sugar
  • Salt and freshly milled black pepper
  • A little olive oil
  • 1 tspn Seed mustard
  • A few rocket leaves or a few crunchy Little Gem leaves

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  1. Pre heat the oven to 200°C.
  2. Place the artichokes and rosemary in a small baking sheet, roll in the olive oil and season well with salt and pepper.
  3. Place in the oven and cook for about 35- 40 minutes.
  4. Turn occasionally, they should end up very soft and almost bursting, but take care to keep them intact. Remove from the oven and cool. Once cool slice in half lengthways, season the cut side with salt and pepper, then pan fry gently in a little olive oil. Its amazing how sweet the artichokes become once they are roasted, take care, as they will burn very easily. Cook until they are golden brown then remove from the pan and keep at room temperature.
  5. Next, place the sliced cucumber in a colander, and sprinkle with the 2 teaspoons of sea salt, mix well and leave to drain for 40 minutes. When wilted, rinse quickly under cold water and pat dry with kitchen paper.
  6. Put the cucumber in a bowl, and add the vinegar, sugar and a little pepper. Taste then add a touch of salt if needed. Leave for a couple of hours minimum, best overnight.
  7. Finally trim the broccoli, the secret is to make sure the stalk and head cook at the same time, so, trim off the bottom 3-4 cms. Plunge into boiling salted water, and cook until the stalk is just, and I mean just cooked. We are not going to refresh the broccoli so, it will continue to cook when lifted out of the boiling water, allow a little less boiling time.
  8. Strain carefully and place on a plate, drizzle with the olive oil, season well with salt and pepper while still hot.
  9. To serve, Use a little of the sweet and sour vinegar from the cucumber, add a teaspoon of seed mustard and whisk well, finally drizzle in a little olive oil. (roughly 3 parts oil, to 1 part vinegar, but that's up to you).
  10. Arrange, the warm artichokes and broccoli on a large plate, interleave with the pickled cucumber and Rocket or Little Gem leaves and finally add a little dressing, not too much just to balance everything.