Charred Broccoli Salad with Pancetta, Mint & Almonds

Ingredients

• 1 tsp olive oil
• 100g pancetta, thinly sliced
• 1/2 thin slice (40g) sourdough bread (or gluten free), torn into pieces
• 1/2 head of broccoli (350g head), stalk & head, sliced
• 1/2 head of cos lettuce, leaves torn
• 1/2 apple, green, cored & cut into matchsticks
• 7 1/2 whole almonds (roasted), chopped
• 1/4 cup (30g) parmesan, grated
• 1/4 cup (62 1/2 g) Greek yogurt (or dairy-free alternative)
• 1/2 tbsp olive oil
• 1/2 tbsp lemon juice
• 1 anchovy fillet
• 1/4 garlic clove
• 1/4 bunch of fresh mint (80g bunch), leaves picked
• 1/4 bunch of fresh flat leaf parsley, salt & pepper, to taste