Sponsored: Tenderstem® broccoli with griddled leaks, lardons and peas
Prep time: 10 minsTotal time: 
Sponsored: Tenderstem® broccoli with griddled leaks, lardons and peas
This side dish is super easy to make and a delicious accompaniment to your Sunday and Easter roasts
Prep time: 10 minsTotal time: 
Tenderstem® Broccoli
See more of Tenderstem® Broccoli’s recipesIngredients
- 50g flaked almonds
- 100g unsmoked bacon lardons
- 2 leeks, trimmed and halved lengthways
- 1 tbsp olive oil
- 400g Tenderstem® broccoli
- 300g frozen garden peas
For the dressing
- 3 tbsp olive oil
- 1 garlic clove, finely crushed
- juice and zest of 1 lemon
- 2 tbsp white wine vinegar
Step by step
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Mix together all the ingredients for the dressing, along with some seasoning, and set aside.
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Add the almonds to a dry pan over a medium heat and cook until light golden and toasted – around 2-3 minutes. Set aside. To the same pan, add the lardons. Cook for 5 minutes or until the fat has been rendered and the lardons are crispy. Remove with a slotted spoon and set aside.
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Heat a griddle pan over a high heat. Brush the leeks with olive oil, then add to the hot pan. Cook for around 2 minutes on each side or until the leeks are soft and lightly charred. Slice into smaller pieces then set aside.
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Bring a pan of water to the boil and add a pinch of salt, then add the Tenderstem® broccoli and frozen peas. Bring back to the boil, cook for 3 minutes then drain. Gently toss all the vegetables in the lemon dressing. Serve in a large bowl and garnish with the toasted almonds and crispy lardons.
