Sponsored: Tenderstem® broccoli with griddled leeks, lardons and peas

Ingredients

• 50 gflaked almonds
• 100 gunsmoked bacon lardons
• 2leeks, trimmed and halved lengthways
• 1 tbspolive oil
• 400 gTenderstem® broccoli
• 300 gfrozen garden peas
• 3 tbspolive oil
• 1 clovegarlic, finely crushed
• 1lemon, zest and juice
• 2 tbspwhite wine vinegar
• To tasteseasoning

Instructions

1. 1

   Mix the dressing

   Combine the olive oil, garlic, lemon zest and juice, white wine vinegar and some seasoning. Set the dressing aside.

2. 2

   Toast and crisp

   Toast the almonds in a dry pan over a medium heat for around 2–3 minutes, until light golden, then set aside. In the same pan, cook the lardons for 5 minutes, or until their fat has rendered and they are crisp. Lift them out with a slotted spoon and set aside.

3. 3

   Griddle the leeks

   Heat a griddle pan over a high heat. Brush the leeks with 1 tbsp olive oil and cook for around 2 minutes on each side, until soft and lightly charred. Cut them into smaller pieces and set aside.

4. 4

   Cook and dress

   Bring a pan of salted water to the boil and add the broccoli and frozen peas. Bring it back to the boil and cook for 3 minutes, then drain. Gently toss all the vegetables in the lemon dressing. Serve in a large bowl, garnished with the toasted almonds and crisp lardons.

What is this broccoli side dish?

This is a warm vegetable side built around Tenderstem® broccoli, peas and leeks, with bacon and almonds for a savoury, crunchy finish. It is designed to sit alongside a roast rather than take centre stage as a main course.

The recipe draws on familiar British roast-dinner ingredients, brought together with a sharp lemon and white wine vinegar dressing. Griddling the leeks adds lightly charred notes, while the quick-cooked greens keep the dish fresh.

Nutrition and macros by portion

The nutrition label shows one serving as written: 217 calories, 11g protein, 10g carbs, 15g fat.

The peas and vegetables provide most of the carbohydrates, while the olive oil, almonds and bacon lardons contribute much of the fat. The lardons also provide protein, alongside the smaller amount from the peas and almonds. Pair a portion with a roast protein and another vegetable for a more complete plate.

The lemon dressing

Dressing: Mix the olive oil, crushed garlic, lemon zest and juice, vinegar and seasoning before cooking the vegetables. Toss the drained vegetables while they are still warm so the dressing coats them well.

Toast the almonds and lardons

Almonds: Use a dry pan and keep an eye on them; they can go from pale to too dark quickly. Set them aside as soon as they are lightly golden.

Lardons: Cooking them in the same pan lets them render in their own fat. Remove them with a slotted spoon so they stay crisp rather than sitting in the rendered fat.

Get the leeks lightly charred

Griddle: Brush the cut leeks with the measured tablespoon of oil and use a properly hot pan for clear char marks. Turn them after about 2 minutes per side, checking that they are soft as well as marked.

Keep the greens bright

Boiling: Add the broccoli and peas to already boiling salted water, then start the 3-minute cooking time once the water returns to the boil. Drain promptly so the vegetables do not continue cooking in the hot water.

Finish: Toss gently to avoid breaking up the broccoli. Add the almonds and lardons as a garnish just before serving to preserve their contrasting textures.

Serving it with a roast

This side works well with roast chicken, lamb or a vegetarian centrepiece. The lemon dressing cuts through richer roast flavours, while the peas and broccoli bring freshness to the plate.

Recipe notes & tips

• Have the dressing mixed before you start cooking so the warm vegetables can be dressed straight away.
• Toast the almonds before cooking the lardons, as directed, and transfer them out of the pan promptly.
• Use tongs to turn the leeks so they stay intact as they soften on the griddle.
• Drain the broccoli and peas thoroughly to keep excess water from diluting the dressing.
• Add the crunchy garnish just before serving for the best contrast in texture.

Variations

• More citrus: Add extra lemon zest to make the dressing more fragrant.
• Herb finish: Scatter chopped parsley over the dressed vegetables before serving.
• Nut swap: Use toasted chopped hazelnuts instead of flaked almonds.
• Vegetarian version: Leave out the lardons and add extra toasted almonds for crunch.
• Sharper dressing: Adjust the balance with a little more white wine vinegar to taste.

Common mistakes to avoid

• Burnt almonds: Keep the pan over medium heat and take them out as soon as they turn light golden.
• Pale leeks: Heat the griddle pan fully before adding the oiled leeks.
• Soggy lardons: Cook until crisp and lift them out with a slotted spoon.
• Overcooked greens: Cook for 3 minutes after the water returns to the boil, then drain promptly.
• Watery dressing: Drain the vegetables well before tossing them with the dressing.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a pan or microwave until hot; the vegetables and garnish will be softer after storing.

Frequently asked questions