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Darren Robertson's charred broccoli, lettuce, pancetta, lemon, mint and almonds recipe

Darren Robertson's broccoli salad recipe

Preparation time
20 mins
Cooking time
15 mins


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

100g yoghurt

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.

Preparation time
20 mins
Cooking time
15 mins


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