Charred Broccoli Salad with Pancetta, Mint & Almonds
PREP 15 MIN•COOK 10 MIN
Broccoli gets its rock star moment in this root-to-stalk lunch recipe, making protein (pancetta) the backing singer. Darren reckons dishes which push veggies to the forefront are the future of eating.
EF
GF
Number of servings
2
1 tsp olive oil
100g pancetta thinly sliced
1⁄2 thin slice(1 1/2 oz) sourdough bread (or gluten free) torn into pieces
1⁄2 head of broccoli (12 oz head) stalk & head, sliced
1⁄2 head of romaine lettuce leaves torn
1⁄2 apple green, cored & cut into matchsticks
7 1⁄2 whole almonds (roasted) chopped
1⁄4 cup (30g) parmesan grated
Dressing
1⁄4 cup (62 1⁄2g) Greek yogurt (or dairy-free alternative)
1⁄2 tbs olive oil
1⁄2 tbs lemon juice
1 anchovy fillet
1⁄4 garlic clove
1⁄4 bunch of fresh mint (3 oz bunch) leaves picked
1⁄4 bunch of fresh flat leaf parsley (5 oz bunch)
salt & pepper, to taste
Add oil to a non-stick skillet and cook pancetta and torn bread over medium-high heat for 4-5 minutes until golden and crispy. Remove from skillet and set aside.
Add all the broccoli stalks to the skillet and chargrill for 4-5 minutes. Remove and set aside. Add remaining broccoli florets to the skillet and cook for a few minutes to char slightly. Set aside to cool and roughly chop.
Blend cooled broccoli stalks with dressing ingredients until smooth.
Toss lettuce with apple, pancetta, chopped broccoli and dressing. Season with salt and pepper and top with croutons, almonds and parmesan to serve.
Energy (kJ)
1768 kJ / 423 cals
Protein
29.3 g
Fat
25.4 g
Sat. Fat
9.1 g
Carbs
15.8 g
Sugar
10.2 g
Fiber
7.8 g
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