Charred brassica with blood orange, buttermilk, hazelnuts and extra virgin olive oil

Step 1

Set a griddle pan over a high heat

Step 2

Toss the cabbages and broccoli with some olive oil, sea salt and pepper and then char them all in 2–3 batches, turning as you go. Keep a light crunch to the leaves but let the edges blacken

Step 3

Place the broccoli and cabbages in a salad bowl and add in all the other ingredients, then mix carefully. Check the seasoning and then transfer to a serving dish.