Verde Farms Grilled Broccolini Bowl

Adapted by
April 2016
Yield: 1 salad


Mango Amba
1 kilograms ripe mango, cut into large chunks
80 grams turmeric root, peeled and coarsely chopped
10 grams kosher salt
10 grams fenugreek
4 grams yellow mustard seeds
4 grams coriander seeds, toasted and cracked
2 grams red chile flakes
100 grams whey
120 grams broccolini , blanched
5 grams kosher salt
5 grams sumac
150 grams Tuscan kale, coarsely chopped
5 grams Italian parsley leaves
5 grams cilantro leaves
5 grams mint leaves
To Assemble and Serve
10 grams labneh
20 grams julienned red onions
8 grams kosher salt
5 grams sumac
30 grams hummus
15 grams pickled Fresno chiles
30 grams cherry tomatoes


For the Mango Amba

Prepare and heat a fermenting crock pot to between 70°F to 75°F. In a mixing bowl, combine mango with spices and whey. Transfer mixture to crock pot, place weight on top, and ferment for 5 days. Discard excess liquid from the pot and transfer mixture to a food processor; process to a paste. Reserve in airtight container.

For the Broccolini

In a mixing bowl, toss to combine broccolini, salt, and sumac.

For the Salad

In a mixing bowl, toss kale and herbs to combine.

To Assemble and Serve

Prepare and heat a grill. Grill Broccolini until top is a bit charred. In a bowl, whisk together 20 grams Mango Amba, labneh, and 3 grams kosher salt. In a separate bowl, toss to combine onions and sumac. Place Salad in a serving container and top with a quenelle of hummus and Mango Amba-labneh mixture. Top with pickled Fresnos, tomatoes, and sumac red onions. Place grilled Broccolini in the center of the salad to finish.