Broccoli salad with bacon and pine nuts

Broccoli is super-healthy – look out for the last of the season’s purple sprouting broccoli for an added touch of colour

Ingredients (Serves 2)
  • 4 back bacon rashers
  • 300g/11oz tenderstem broccoli, trimmed
  • 100ml/4fl oz balsamic vinegar
  • 4 tbsp olive oil
  • 50g/2oz pine nuts, toasted
  • Sea salt and freshly ground black pepper

Preheat the oven to 200°C, 400°F, Gas 6.

Lightly oil a baking tray. Put the bacon rashers on the tray and place in the oven for 8-10 minutes until just crisp.

Meanwhile, put the broccoli into a pan of boiling salted water, bring back to the boil and simmer for 2-3 minutes until tender. Drain and refresh under the cold tap, then drain well again.

Simmer the vinegar in a small pan until reduced by half. Remove from the heat and swirl in the oil.

Pile the broccoli and bacon on plates, sprinkle with the pine nuts, season and drizzle with the balsamic dressing. Serve at room temperature.

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