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Broccoli, pancetta, mint and macadamia salad recipe

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Broccoli, cos lettuce & pancetta with a broccoli stalk yoghurt cream.
Broccoli, cos lettuce & pancetta with a broccoli stalk yoghurt cream.Edwina Pickles

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.

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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

  1. Step 1

    Fry the pancetta in the grapeseed oil until crispy. Remove from the pan and set aside.

  2. 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.

  3. Step 3

    Leave to cool, toss with pancetta, cos, apple, onions, mint and nuts. Top with broccoli cream and parmesan.

  4. 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.

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Original URL: https://www.theage.com.au/goodfood/recipes/broccoli-pancetta-mint-and-macadamia-salad-recipe-20170321-gv2oxb.html