Blanch the broccoli and peas separately in boiling salted water for 2-3 minutes. Drain and place in a bowl of iced water to stop the cooking process and keep the veg crunchy. In a nonstick pan on medium to low heat, fry the bacon on both sides until crisp, or grill for 2-3 minutes per side. Drain excess fat on a kitchen towel. Arrange the broccoli and spinach on a large platter, chop up the bacon and sprinkle over the salad with the peas. To make Parmesan shavings, run the blade of a veggie peeler down the block of cheese, and scatter over the salad. Season to taste and drizzle with balsamic vinegar and olive oil to serve.
Recipe by Hannah Lewry. First published in City Press.