Broccoli with crispy bacon, mozzarella and basil dressing

(20 ratings)
Peter Gordon's Tenderstem broccoli with chilled bacon lardons mozzarella and basil
Peter Gordon's Tenderstem broccoli with chilled bacon lardons mozzarella and basil
  • Serves: 2

  • Cooking time:

  • Skill level: Easy peasy

This is a simple recipe that we think will impress your family and friends. You'll need mozzarella and basil but don't let that put you off. It's a dish you'll want to make again and again.


  • 300g Tenderstem® broccoli
  • 100g smoked bacon
  • 1tbsp extra virgin olive oil
  • 1/2 red chilli, finely sliced (or use a few pinches of hot chilli flakes)
  • 1tbsp (heaped tbsp) shredded fresh basil leaves
  • 1tbsp lemon or lime juice
  • 1tsp soy sauce
  • 2 mozzarella balls (try the cheese counter at your supermarket)


  1. Heat up the frying pan and add the bacon and 1/2tsp of the oil.
  2. Cook over a moderate heat until the bacon becomes crispy. Add the chilli and cook for another 30 sec. Using a slotted spoon remove the bacon and chilli from
  3. the pan onto a warm plate, keeping the tasty fats in the pan.
  4. Add the Tenderstem® broccoli to the pan and toss it to coat with
  5. the pan fats (making it even more tasty) and cook for 30 sec on high heat to colour a little. Add 4tbsp of hot water to the pan and immediately put the lid on.
  6. Cook over a moderately high heat for 1-2 mins with the lid on.
  7. Ideally the Tenderstem broccoli will still have some crunch to it.
  8. While the Tenderstem® broccoli is cooking, place the basil with the remaining olive oil in a jam jar and give it a shake with the lid on. Add the lemon juice and soy sauce and shake again.
  9. Cut each mozzarella ball into 6 slices.
  10. Once the Tenderstem® broccoli is cooked pile it onto 2 plates, then the mozzarella and spoon the bacon over that. Shake the dressing and drizzle it over the mozzarella.

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(20 ratings)

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