Steamed Tenderstem®, Pancetta and goat’s cheese salad with walnuts
- 150g Tenderstem® broccoli, cut into bite size pieces
- 35g Walnuts
- 130g Pancetta pieces
- 1tbsp Olive oil
- A squeeze of lemon juice
- 1tsp Wholegrain mustard
- 70g Goats cheese, rind on log, cut into pieces
- 1/2 bag Herb salad
Place the Tenderstem® in a steamer and steam for 3-4 minutes.
Roughly break the walnuts and toast them in a dry frying pan.
Set aside in a bowl and cook the pancetta in the same pan until crisp.
Once cooked set aside on a piece of kitchen roll and take the pan off the heat.
Swirl the oil, lemon juice and mustard around the pan and season. Set aside.
To construct the salad, toss the leaves and Tenderstem® in the dressing, divide between two plates and top with the cheese and Pancetta then scatter with walnuts.