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®
