In Donal's own words, 'I’m a self taught home cook who writes and photographs food for a living. I’ve been cooking from an early age ...
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!