Warm new potato, purple sprouting broccoli and miso salad with pickled shallots A ridiculously tasty salad, where the sweetness of new season potatoes plays against the saltiness of miso, the acidity of pickled shallots and the crispness of roasted purple sprouting. Locally produced seasonal food is tasty and healthy as nutrients and flavours have fully developed. Eating local foods in season offers an environmental bonus. The produce will have travelled less miles, it is less likely to be found in plastic packaging and will have needed fewer pesticides and inorganic fertilisers to grow. Ingredients (serves 4) Quick-pickled shallot 100 grams of red wine vinegar (if you don’t have this use cider or white wine vinegar) 20 grams of rice wine, (optional) 40 grams of caster sugar ½ teaspoon of sea salt 3 shallots, finely sliced Salad 400 grams of purple sprouting broccoli (or normal broccoli if that's what you have) 200 grams of new potatoes, halved (or normal potatoes cut to bite size chunks) 30 grams of miso paste 20 grams of tahini 10 grams of olive oil 10 grams of tamari or soy To serve 80 grams of watercress (or other seasonal leaves) 20 grams of fresh parsley, chopped olive oil Method Make the pickled shallots by combining the vinegars, sugar and salt in a small saucepan and bring to the boil. Once boiling remove from the heat. Add the shallot to the hot pickling liquid and allow to cool while you make the rest of the salad. Red wine vinegar, will give the shallot a delicious pink colour. Preheat the oven to 190 celsius. Place the potatoes in a medium saucepan and cover with salted water. Bring to the boil and simmer for 15 minutes or until cooked. Drain and leave to steam dry In a mixing bowl, whisk together the miso, tamari and oil to form a roasting marinade. Line a roasting tray with greaseproof paper. Toss the purple sprouting in the marinade to coat evenly. Transfer to the roasting tray and cook in the oven for 15 minutes, or until they have some colour and crispness, but aren’t soggy. Then set aside to cool slightly. Toss the potatoes and purple sprouting together, making sure to coat everything in the roasting juices. To assemble the salad, place a handful of torn watercress or other leaves on each plate. Scatter over the potatoes, brocoli, then add some pickled onions and a teaspoon of the pickling liquid. Garnish each salad with chopped parsley and a drizzle of olive oil. This recipe is by Mark Breen of Seasonal Kitchen. Hard core want more: try our our Italian aubergine and courgette stew - Caponata, or check out our guide to eating seasonally.