Put a pan of salted water on to boil. Trim any tough stems from the purple sprouting broccoli and blanch in the boiling water for 3 minutes or until just tender. Refresh under cold water, drain and set aside.
Arrange the mixed salad leaves on a plate. Scatter over the remaining ingredients.
To make the dressiing, mix some of the labneh herb oil with a little freshly squeezed orange juice from the blood oranges (dessert recipe). Drizzle over the salad before serving.
Taste Buds is published by We Make Magazines, a family-owned Devon company. Taste Buds is produced using Devon-based writers, chefs, photographers and sales team. It is printed on environmentally friendly paper. Just like the food we write about, Taste Buds is lovingly made using the finest local ingredients!