Roast broccoli wedges at 160°C / 320°F (140°C fan-forced) for 20-25 min, let cool on tray for 10 min. Cook bacon 5 minutes until crispy, drain. Blitz vinaigrette ingredients until smooth. Layer broccoli, dressing, bacon and parmesan in two rounds on a serving plate. Finish with basil leaves.

Preheat oven to 160°C / 320°F (140°C fan-forced).

Broccoli wedges - Trim off the base of the broccoli, keeping as much of the stem as you can. Use a small knife to cut off the tough outer skin of the stem. Cut the broccoli in half then each half into 4 wedges, being sure to cut through the thick centre stem so each wedge holds together.

Roast broccoli - Place the wedges onto a large baking tray. Season each wedge with salt, olive oil and bake for 20 to 25 minutes, until just cooked - it will soften more as it cools on the tray. Let cool on the tray for 10 minutes. (Note 4)

Cook bacon - Heat a non-stick pan over medium-high heat. Add the bacon and cook for 5 minutes, stirring regularly until crispy. Strain the fat and set aside.

Basil vinaigrette - Place all the vinaigrette ingredients in a tall, narrow container the blender stick fits into all the way to the base. Blitz until combined.

Plate - Arrange half the broccoli on a large serving plate, then scatter over half the dressing, bacon and parmesan. Repeat with remaining ingredients. Sprinkle over basil leaves and serve.