Patrocinado: brócolis Tenderstem® com alho-poró grelhado, bacon em cubos e ervilhas

Ingredientes

• 50 g flaked almonds
• 100 g unsmoked bacon lardons
• 2 leeks, trimmed and halved lengthways
• 1 tbsp olive oil
• 400 g Tenderstem® broccoli
• 300 g frozen garden peas
• 3 tbsp olive oil
• 1 garlic clove, finely crushed
• juice and zest of 1 lemon
• 2 tbsp white wine vinegar

Modo de preparo

1. 1

   Mix together all the ingredients for the dressing, along with some seasoning, and set aside.

2. 2

   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.

3. 3

   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.

4. 4

   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.