Broccoli Wedge Salad with Basil Vinaigrette

Method

1. 1

   Step 1: Preheat the oven to 160°C / 320°F (140°C fan-forced).

2. 2

   Step 2: Trim the base off the broccoli, keeping as much of the stem as you can. Use a small knife to remove the tough outer skin of the stem. Cut the broccoli in half, then cut each half into 4 wedges, cutting through the thick centre stem so each wedge holds together.

   
3. 3

   Step 3: Place the wedges on a large baking tray. Season each wedge with salt and olive oil, then bake for 20 to 25 minutes, until just cooked; the broccoli will soften more as it cools on the tray. Let it cool on the tray for 10 minutes.

4. 4

   Step 4: Heat a non-stick pan over medium-high heat. Add the bacon and cook for 5 minutes, stirring regularly, until crispy. Strain off the fat and set the bacon aside.

   
5. 5

   Step 5: Put all the vinaigrette ingredients in a tall, narrow container that the blender stick fits into all the way to the base. Blitz until combined.

   
6. 6

   Step 6: Arrange half the broccoli on a large serving plate, then scatter over half the dressing, bacon and Parmesan. Repeat with the remaining ingredients. Sprinkle with basil leaves and serve.