Broccoli, pancetta, mint and macadamia salad recipe
This simple recipe started out as a way to use up broccoli stalks. Cook with minimal waste using whole ingredients from meat to vegetable to herbs.
Ingredients
Broccoli, lettuce, pancetta, lemon, mint and macadamias
200g pancetta, cut into thin strips
1 tbsp grapeseed oil
1 broccoli head
1 cos lettuce, leaves cut into thirds
1 granny smith apple, quartered and finely sliced
2 green onions, white and green parts, finely sliced
1 handful mint leaves, torn
60g roasted macadamias, crushed
30g parmesan, finely grated
Broccoli yoghurt cream
1 broccoli stalk, chopped
100g natural yoghurt
2 anchovies
½ garlic clove, roughly chopped
1 handful flat-leaf parsley leaves
2 tbsp extra-virgin olive oil
30g parmesan
½ lemon
salt flakes and black pepper
Method
Step 1
Fry the pancetta in the grapeseed oil until crispy. Remove from the pan and set aside.
Step 2
Chop the broccoli and fry in the same pan for 2 minutes. Add 2 tablespoons of water and cook for another minute with a lid on to steam.
Step 3
Leave to cool, toss with pancetta, cos, apple, onions, mint and nuts. Top with broccoli cream and parmesan.
Step 4
Steam the broccoli until just tender but still bright green. Cool, then put in a blender with the yoghurt, anchovies, garlic, parsley, extra-virgin olive oil and the parmesan, squeeze in the lemon, season with salt and pepper and whiz until smooth.
The best recipes from Australia's leading chefs straight to your inbox.
Sign up
From our partners
Similar Recipes
Simple and steeped in history: A classic Spanish bar snack to make at home
- < 30 mins
- Matt McConnell
Lamb merguez sausages with sauerkraut, crushed potatoes and caraway butter
- < 30 mins
- Jessica Brook
More by Darren Robertson and Mark LaBrooy
Fennel and squash puff pastry galettes with pangrattato recipe
- 30 mins - 1 hr
- Darren Robertson and Mark LaBrooy
Chorizo and vongole with squid ink pasta and prawn oil
- 30 mins - 1 hr
- Darren Robertson and Mark LaBrooy