Roasted broccoli with coriander pesto and crispy bacon

By Drum Digital
01 March 2018

Preparation: 10 min | Cooking: 10-15 min | Serves: 2-3

Everything tastes better with bacon, even broccoli, says DRUM food assistant Carmen Petersen. Add a creamy coriander pesto sauce and you have dinner done in under 30 minutes.


5ml (1t) olive oil

1 packet (200 g) ESKORT lean diced bacon 

10ml (2t) cumin seeds


1 large head of broccoli

salt and pepper

juice and rind of 1 lemon

5ml (1t) sesame oil

15ml (1T) soya sauce

olive oil

45ml (3T) toasted sesame seeds

Creamy pesto

60ml (1/4c) coriander pesto

15ml (1T) creamy yoghurt

extra coriander leaves for garnishing


  • Preheat the oven to 190°C.
  • Heat the oil in a pan and fry the bacon until crispy, add the cumin seeds towards the end. Keep aside.


  • Break the broccoli into florets and place on a baking sheet, season with salt and pepper, lemon juice and rind, sesame oil and soya sauce. Mix well. Roast in the oven until almost soft, but still crispy.
  • Arrange on a platter or in a serving bowl, sprinkle the bacon on top as well as the toasted sesame seeds.

Creamy pesto

  • Mix the pesto and yoghurt together. Spoon the pesto over the broccoli and bacon and garnish with coriander leaves.

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