National Veggie Week

At the Salt Room
A row of mushrooms
A tray of purple cauliflower

Hero the vegetable…

Ahead of National Vegetarian Week we thought we’d celebrate by sharing the secret recipes to one of our newest veggie dishes at The Salt Room. It’s quickly become one of your favourites; Charred Artichoke with Stracciatella, Pink Grapefruit and Truffle Dressing. The dish is achingly seasonal, the freshness of the grapefruit coupled with the Stracciatella and the richness of the truffle dressing work together perfectly for these brighter days, best coupled with a crisp cold glass of white. We suggest Bread & Butter, Californian Chardonnay.

A dish of vegetables on a bed of white cheese

The Method


  • 200g Stracciatella
  • 1 pink grapefruit segmented
  • 12 pieces charred artichoke
  • 80g hazelnuts – toasted and crushed
  • 1 head frisse – picked, yellow leaves only
  • 1 lemon
  • 1 lime

Truffle Dressing 

  • 1 clove garlic minced
  • 70g extra virgin olive oil
  • 40g chardonnay vinegar
  • 8g white truffle oil
  • 4g truffle paste
  1. Divide the Stracciatella between four starter plates. Move cheese around so as to fill almost to the rim of the plate.
  2. Season the cheese with olive oil, lemon & lime zest, and the salt
  3. Top the cheese with the artichoke pieces, 3 per plate
  4. Arrange the pink grapefruit, hazelnuts and frisse evenly amongst the plates
  5. Finish the dish by drizzling the truffle dressing over the dish and enjoy!
A chef plating dishes in a commercial kitchen
A dish of charred lemon slices