Broccoli, pancetta, mint and macadamia salad recipe

Broccoli, cos lettuce & pancetta with a broccoli stalk yoghurt cream.
Broccoli, cos lettuce & pancetta with a broccoli stalk yoghurt cream. Photo: Edwina Pickles

This simple recipe started out as a way to use up broccoli stalks. Cook with minimal waste using whole ingredients from meat to vegetable to herbs.


Broccoli, lettuce, pancetta, lemon, mint and macadamias

200g pancetta, cut into thin strips

1 tbsp grapeseed oil

1 broccoli head

1 cos lettuce, leaves cut into thirds

1 granny smith apple, quartered and finely sliced

2 green onions, white and green parts, finely sliced

1 handful mint leaves, torn

60g roasted macadamias, crushed

30g parmesan, finely grated

Broccoli yoghurt cream

1 broccoli stalk, chopped

100g natural yoghurt

2 anchovies

½ garlic clove, roughly chopped

1 handful flat-leaf parsley leaves

2 tbsp extra-virgin olive oil

30g parmesan

½ lemon

salt flakes and black pepper


1. Fry the pancetta in the grapeseed oil until crispy. Remove from the pan and set aside.

2. Chop the broccoli and fry in the same pan for 2 minutes. Add 2 tablespoons of water and cook for another minute with a lid on to steam.

3. Leave to cool, toss with pancetta, cos, apple, onions, mint and nuts. Top with broccoli cream and parmesan.

4. Steam the broccoli until just tender but still bright green. Cool, then put in a blender with the yoghurt, anchovies, garlic, parsley, extra-virgin olive oil and the parmesan, squeeze in the lemon, season with salt and pepper and whiz until smooth.