BACON-WRAPPED GREEN VEGETABLE BOUQUETS WITH CITRUS GORGONZOLA SAUCE

Ingredients

green beans, halved 200 g asparagus spears, blanched 8-12 florets tenderstem broccoli, sautéed or blanched 2-4 rashers streaky bacon, parcooked 80 g brown sugar 2 Tbsp olive oil, to drizzle 2 tbsp soft butter 3 cloves garlic, crushed 1/2 tsp chilli flakes 2 juiced and zested orange, zested 1/2 cup Gorgonzola cheese

Cooking Instructions

Wrap 3 green beans, 1 asparagus spear and 1 broccoli spear in 2 rashers of bacon, securing one side with toothpicks. Repeat with the remaining beans, asparagus, broccoli and bacon. Rub the bundles with the sugar. Heat the oil in a large non-stick pan and cook the bundles for 5 minutes, turning often. Drain on kitchen paper. To make the sauce, heat the butter in a pan and sauté the garlic for 1 minute. Add the chilli flakes, orange or naartjie juice and zest and bring to the boil. Stir in half the Gorgonzola, then set aside to cool slightly. Arrange the bundles on a platter, top with the remaining cheese and drizzle over the sauce.

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