Charred Broccoli Salad

Roasted broccoli, crispy pancetta and juicy tomatoes served over frisée lettuce with TOSS King Caesar and a crunchy PUNCH finish.

Serves: 2
Time: 25 minutes

Ingredients

1 large head broccoli, cut into florets
130g diced pancetta
1 head frisée lettuce, torn
1 handful baby plum tomatoes, halved
2–3 tbsp TOSS King Caesar
2 tbsp PUNCH Salad Topper
1 tbsp olive oil
Salt and black pepper

Method

Preheat the oven to 200°C.

Toss the broccoli florets with olive oil, salt and pepper, then spread onto a baking tray.

Roast for 12–15 minutes until tender and lightly charred.

Meanwhile, fry the pancetta in a dry pan until crisp, then drain on kitchen paper.

Allow the broccoli to cool slightly before combining with the tomatoes and pancetta.

Arrange the frisée on a serving platter and spoon over the broccoli mixture.

Drizzle with TOSS King Caesar and finish with a generous sprinkle of PUNCH Salad Topper before serving.