Darren Robertson's broccoli salad recipe

Method

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.