Heat a large frying pan over a medium-high heat and add the bacon lardons. Fry for 8 minutes, then add the flaked almonds and cook for a further 2 minutes until the bacon is crisp and the almonds are golden. Remove from the pan and set aside. Wipe the frying pan with kitchen paper.
Heat the olive oil in the frying pan. Add the broccoli and lemon zest and fry for 1-2 minutes, turning regularly to ensure it cooks evenly – the florets should be golden, but still crunchy.
Transfer to a serving dish and scatter over the crispy bacon and almonds. Squeeze over the lemon juice and serve immediately.