Warm salad of Tenderstem broccoli recipe

  • Serves 2
  • 2 mins to prepare and 8 mins to cook
  • 299 calories / serving
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A warm salad of Tenderstem broccoli with quail eggs and bacon HERO

Put a pan of water on to boil. Get a non-stick frying pan over a medium-high heat and add a drop of olive oil. Add the lardons and fry for 5-7 minutes, stirring occasionally, until crisp.

Meanwhile, make the dressing by whisking together the mustard, vinegar, and olive oil with a pinch of salt and pepper. Set aside. To the pan of now boiling water, carefully drop in the eggs and boil for 2 minutes. Remove with a slotted spoon and put in a bowl of cold water.

Add a pinch of salt to the same pan and simmer the broccoli for 2 minutes until tender. Meanwhile carefully peel the eggs.

Drain the broccoli well and arrange on a plate. Scatter over the lardons, and top with quail eggs, artfully cutting in half if you like. Finish with salad leaves, Parmesan, and the dressing.

If you can't find quail eggs then a couple of hen eggs will do the trick.

For more information visit  www.tenderstem.co.uk 

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.


  • Ingredients

  • For the filling

  • 1tsp olive oil
  • 100g smoked lardons
  • ½tsp Dijon mustard
  • 2tsp white wine vinegar
  • 4tsp olive oil
  • 6 quail eggs
  • 200g Tenderstem broccoli
  • a handful of salad leaves
  • Parmesan shavings
  • salt
  • pepper
  • Energy 1245kj 299kcal 15%
  • Fat 24g 34%
  • Saturates 7g 37%
  • Sugars 2g 2%
  • Salt 1.7g 28%

of the reference intake
Carbohydrate 2.2g Protein 18.6g Fibre 2.7g


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