Tenderstem broccoli, avocado and bacon dressed with warm anchovy butter
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- Hannah Lewry
- 4
- Easy
- Carb Conscious
- 20 minutes
- 15 minutes
- Glenelly Unwooded Chardonnay 2016
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Ingredients
- 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
Cooking Instructions
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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