1 head of broccoli
3 free range rashers of bacon
¼ clove of garlic
1 teaspoon of dijon mustard
3 tablespoons of ORG Extra Virgin Cold Pressed Olive Oil
1 tablespoon of white wine vinegar
Juice of ½ a lemon
Step 1. Cut the broccoli into florets. Discard the bottom of the base but keep the remainder of the stalk and cut it into smaller pieces.
Step 2. Dry roast the broccoli in the oven. This should only take a few minutes and will be perfect when the top (leafy part) of the broccoli pieces are lightly browned.
Keep in mind that you don’t want to cook the broccoli the whole way through- it should still be crunchy when you take it out of the oven.
Step 3. Allow the broccoli to cool completely.
Step 4. Fry the bacon and cut into small pieces (leave to the side). Cut the avocado into squares (leave to the side).
Step 5. Make the dressing by combining garlic, mustard, olive oil, white wine vinegar, lemon and whisk with a fork until the dressing comes together.
Step 6. Once the broccoli is completely cooled combine it with the dressing. Add the avocado and bacon to garnish.
*You can double this recipe to make a great entertaining dish.
**You can also make it with raw broccoli if you enjoy eating it that way.