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Purple sprouting broccoli, prosciutto & labneh salad

Purple sprouting broccoli, prosciutto & labneh salad

A quick and tasty salad full of spring flavours


  • 100g mixed salad leaves
  • 300g purple sprouting broccoli
  • 6-8 slices prosciutto ham
  • 8 balls of labneh, roughly torn
  • 8 anchovies, halved lengthways


  1. 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.
  2. Arrange the mixed salad leaves on a plate. Scatter over the remaining ingredients.
  3. 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.

Recipe by Jody Spencer

Taste Buds chef: Jody Spencer

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The MayJune 2020 issue of Taste Buds is out now