Having visited the Haddington Farmers Market on a weekend away in Whitekirk, I experienced what one might refer to as a “shopping blackout.” In a flurry from stall to stall, knocking well-meaning senior citizens to the ground, I racked up a pricey haul of seasonal fruit and veg, local pantry products and Scottish deli heroes.

I have named this salad “Whitekirk Salad” since the ingredient list is both too long and too varied to bare a single name. It’s not the most accessible recipe in terms of ingredient specificity, but that’s half the fun of seasonal cooking!

Ingredients

  • 100g East Coast Cured Fennel salami, roughly chopped into bite-sized chunks
  • 1 Large Fennel Bulb, fronds saved for garnishing, roughly chopped
  • 200g Cavalo Nero, tear leaves, chop stocks
  • 1 Large Purple-skinned potato, diced
  • 1 Acorn Squash, diced
  • Crumbled blue cheese to taste
  • 2 tbsp Braeburn Apple Juice
  • 2 tbsp Balsamic vinegar

Instructions

  1. Tip your diced acorn squash and potato into a roasting pan and toss with oil and flaky sea salt. Roast in a 180-degree oven for 50 minutes, or lightly browned and tender in the center.
  2. Place your fennel salami in a cold thick-bottomed pot, with a little olive oil and bring to a light sizzle. This will help the salami to release its wonderful oils. As the salami starts sizzling, add the chopped fennel and cover with a lid. Allow the fennel to soften for 5 minutes.
  3. Add you chopped Cavalo Nero stock to the sweating fennel. This gives them the extra time they need to soften. After 5 minutes, add the Cavalo Nero leaves. Give it all a good toss and pop the lid on. Don’t worry if your leaves have excess water from washing; A little water actually helps steam the leaves.
  4. remove your squash and potato from the oven and tip into the pot. Add the apple juice and balsamic vinegar and give it a good mix. Salt, season and serve. Braeburn apple juice isn’t as sweet as other apples and adds depth without being too heavy-handed.
  5. Crumble over the top a good quality blue cheese and the saved fennel fronds.

If you want to add a protein to this dish, a simple seasoned steak makes a great companion.

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