Ingredients

Method

• 150 g streaky bacon
• 230 g Tenderstem broccoli, blanched
• 1 - 2 avocados, pitted and peeled
• Baby spinach, a handful, for serving
• Microgreens, a handful, for serving
• 8 anchovy fillets, finely chopped
• 100 g butter
• 4 garlic cloves, finely grated
• 1 lemon, juiced

Method

Ingredients

Preheat the oven to 200°C. Bake streaky bacon until crisp.

Arrange on a plate with blanched Tenderstem broccoli, the flesh of avocados, baby spinach and a few microgreens.

Finely chop anchovy fillets, then melt in a pan with butter and finely grated garlic cloves over a low heat.

When all the butter has melted, add the juice of 1 lemon and whisk. Spoon liberally over the salad while still warm.

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