Purple sprouting broccoli with wild garlic, goat's curd and pickled rhubarb

For the quick pickled rhubarb:

This method of pickling veg is a quick and hassle free way of getting pickled veg in no time at all, in fact they can be eaten as soon as they cool down but will keep in the fridge in a sealed container for up to a month, this recipe works especially well with sliced red onions, ribboned carrots, finely sliced beetroot and small cauliflower florets or a mixture of them all, but in this instance I’ve gone for sliced rhubarb.

Add the vinegar, water, fennel, coriander and cumin seeds to a saucepan and slowly bring to the boil, once boiling sieve out the seeds and pour the remaining liquid over the rhubarb making sure the rhubarb is completely covered and allow to cool to room temperature. Any pickles that you don’t use straight away, place in a clean, sterilised jar with a well-fitting lid and they will keep in the fridge for up to a month.

For the rest of the salad:

Fill a medium sized saucepan half full of water and lightly salt, place on a high heat and bring to the boil, add the purple sprouting and cook for 2-3 minutes until it has slightly softened, drain and place on a cloth to dry. Place a sauté pan on a high heat add the pumpkin seeds and toast for a few minutes until they start to colour and smell nutty, add the olive oil and then the purple sprouting and cook until the purple sprouting gains some colour, remove from the heat and toss through the wild garlic, divide into bowls and then dot over the goat’s curd and finish with the pickled rhubarb.