Griddled Tenderstem® broccoli, Leeks, Lardons & Garden Peas
Method
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Mix together all the dressing ingredients and set aside.
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Heat a frying pan and cook the lardons until all the fat has been rendered off and crispy. Drain off any fat.
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Brush the leeks with a little oil. Heat a griddle pan to the highest heat for 5 minutes and then add the leeks. Griddle for about 2 minutes on each side, until they’re cooked through. Then carefully slice into smaller pieces and set aside.
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Bring a pan of water to the boil and add a pinch of salt, then add Tenderstem® broccoli and frozen peas, bring back to the boil and cook for 3 minutes. Drain.
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Toss all the vegetables in the lemon dressing. Serve in a large bowl and garnish with the flaked almonds and lardons.
More ways to cook Tenderstem®
Nutrition information for Tenderstem® broccoli is based on lab analysis of the raw product commissioned by Tenderstem® broccoli. Please note, nutrition may vary due to origin, methods of storage and preparation, and freshness.
Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.
Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.
