Broccolini salad with parmesan and pancetta

Perfect as a side or main, this broccolini salad is a delicious combo of fresh flavours. Topped with tomatoes, crispy pancetta and grated parmesan, it’s a winning dish.



Note: + Cooling time



  • 4 slices sourdough, cut into 2cm pieces
  • 1/4 cup (60ml) extra virgin olive oil
  • 8 slices pancetta
  • 1 Coles Australian Broccolini Family Bunch
  • 1/2 cup (40g) finely grated parmesan
  • 60g baby rocket leaves
  • 1 avocado, stoned, peeled, sliced
  • 300g pkt Mix-A Mato Tomatoes, coarsely chopped
  • 2 tbs red wine vinegar



Preheat grill on high. Grease 2 baking trays. Place sourdough on 1 tray. Drizzle with 2 tbs of oil. Cook under grill, turning halfway through cooking, for 3-4 mins or until golden. Transfer to a plate. Place pancetta on the same tray. Cook for 1 min each side or until crisp. Cool slightly. Tear into small pieces.


Arrange the broccolini on the remaining tray. Sprinkle with the parmesan. Cook under the grill for 4 mins or until the parmesan is golden and crisp.


Arrange the rocket, avocado, broccolini, tomatoes, sourdough and pancetta on a large serving plate. Season. Drizzle with the vinegar and remaining oil to serve.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.