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Tenderstem broccoli, avocado and bacon dressed with warm anchovy butter

By Hannah Lewry
Full StarFull StarFull StarFull StarFull Star
4
Easy
20 minutes
15 minutes

Ingredients

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

Method

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.

Discover more salad recipes here.