Ingredients

• Paul Newmans Own Creamy Caesar Dressing
• 2 broccoli heads (about 900 grams before you remove the stems)
• 150g dried cranberries
• 300g bacon (maple bacon goes a treat here)
• 1/2 red onion, very finely sliced
• 1 cup freshly shaved parmesan
• salt and pepper to taste
• fresh squeeze of lemon and a pinch of lemon zest (optional)
• spiced maple chickpeas
• 1 tin (400g) chickpeas, rinsed and dried well
• 1 tbsp maple syrup
• 1/2 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp salt

Method

1. Give your broccoli a good rinse, then chop it into little trees. You dont have to blanch your broccoli, but I like to - it makes it bright green, tender, and less bitter! Just pop it in boiling water for about 45 seconds, then straight into an ice bath to keep it crisp.
2. Rinse and dry your chickpeas. For extra crunch, you can dry them in the fridge for a couple of hours if you have time. Peeling the skins is totally optional, but I like to do it for texture.
3. Toss the chickpeas with maple syrup, olive oil, paprika, and a pinch of salt. Give them a good mix, then air fry at 180 celsius for 8 to 10 minutes, shaking halfway through to keep them from burning.
4. While the chickpeas are cooking, fry up your bacon however you like it! I go for crispy and then chop it into chunky pieces.
5. Once the bacon and chickpeas are done, set them aside.
6. In a large mixing bowl, combine the broccoli, bacon, red onion, freshly shaved parmesan, and cranberries. If you're serving right away, add the chickpeas and a generous drizzle of Paul Newmans Own Creamy Caesar Salad Dressing. For extra flavour, add a squeeze of lemon and some salt and pepper. Toss everything together and pile it high on a serving plate. Enjoy!