• 1 large head of broccoli (chopped into bite-size pieces)
  • 1 punnet of cherry tomatoes
  • 125 g packet of ready chopped pancetta or bacon
  • 100 g crumbled feta cheese
  • 3 tblsp extra virgin olive oil
  • 1 tblsp balsamic vinegar
  • a good pinch of sea salt and of ground black pepper


  • Bring a large pot of water to the boil. While the water is boiling, combine
  • the olive oil and balsamic vinegar in a serving bowl.
  • Add the broccoli to the pot of water and blanch for 60 seconds – you should see the broccoli turn a vibrant green.
  • Drain the broccoli pieces and run under cold water. Add the broccoli to the serving bowl and set aside.
  • Place a small frying pan over a high heat and fry the bacon/pancetta pieces until crispy. Remove the bacon from the pan, place on some kitchen paper and allow to cool before adding to the rest of salad.
  • Slice the cherry tomatoes in half and tumble in to the bowl on top of the broccoli.
  • Add the bacon pieces and feta cheese to the serving bowl.
  • Gently toss with the olive oil and balsamic vinegar and season with sea salt and black pepper. Serve as a tasty side dish or a really tasty lunch.
  • You can also add walnuts or pine nuts for extra crunch!