Grown with care

As a farmer-owned company, Florette understands the importance of nurturing the environment to produce salad of the highest quality

Florette is dedicated to ensuring only the freshest, most flavoursome leaves make it onto your plate. That’s why its salad is grown on a network of farms where the soil, water, sunlight and temperature are painstakingly monitored by passionate farmers for the perfect growing conditions.

Caring for the environment is also an essential part of Florette’s ethos. The company has been certified by LEAF Marque, a leading global assurance system recognising products that are more sustainably farmed. It also nurtures its land in various ways, such as taking part in ‘No Mow May’ to help promote biodiversity, and planting wildflowers on its farms to attract pollinating insects. And whether you have a garden or a window box, Florette invites you to nurture and enhance your local environment by scattering some wildflower seeds too.

Keen to sample some salad in the meantime? Each of Florette’s leaf mixes is expertly selected for the perfect balance of flavours and nutritional benefits. Its latest addition, Superfood (Immune Support), is naturally high in folate and vitamins A and K, while also providing a natural source of vitamin C. Plus, it’s on offer for just £1 in Sainsbury's until 19 September! Try it with these delicious chicken and chorizo skewers...

1 In a bowl, mix half of the smoked paprika with the garlic granules, olive oil and plenty of seasoning, then drizzle over the corn ribs, tossing gently to coat. In a separate bowl, mix the mayonnaise with the chilli sauce and a squeeze of lime juice.

2 Thread four bamboo skewers that have been soaked in water for 5 mins with alternating pieces of red pepper, chicken and chorizo. Sprinkle the remaining smoked paprika over each skewer, then season with salt and freshly ground black pepper.

3 Heat the oven to 190C/170C fan/gas 5. Transfer the corn ribs to a baking tray and cook for 25 mins. Meanwhile, heat a griddle pan over a medium heat. Add the skewers, rotating every few minutes until the chicken is cooked through and the chorizo and peppers are soft and charred. Alternatively, cook on a barbecue.

4 Serve the skewers with the chilli dip, corn ribs, a couple of lime wedges, and Florette Superfood Wild Rocket & Baby Kale.