1 tbsp ghee
200g pancetta, cut into lardons
60g sourdough bread, torn into 2-3cm pieces
1 head cos lettuce, washed and trimmed
1 small head broccoli, sliced into 3 steaks
2 anchovies, drained
1 small clove garlic
1/3 cup mint leaves
1/3 cup flat leaf parsley leaves
1 eshallot peeled,
1 lemon, juiced
2 tbsp extra virgin olive oil
Salt and pepper
1 green apple, cut into matchsticks
60g parmesan, finely grated (micro planed)
1 tbsp roasted chopped almonds
1. Heat ghee in a frying pan over medium high heat, add pancetta and bread pieces. Fry for 3-5 minutes or until golden and crispy. Set the pancetta and crunchy bread aside. Reserve fat from pan.
2. Season the broccoli with salt and a little of the reserved pancetta fat. Heat a chargrill to high heat and grill for 4-5 minutes, turning occasionally. Remove and allow broccoli to cool slightly then remove the stalks and place them in a blender. Add the anchovies, garlic, half of the herbs, lemon juice, yoghurt, olive oil, salt and pepper. Blend until a creamy sauce consistency.
3. Roughly chop the remaining broccoli.
4. Place lettuce leaves in a bowl. Add chopped broccoli, apple, pancetta and broccoli cream. Top with the croutons, and the rest of the parmesan and herbs. Season with salt and pepper.