Chargrilled broccoli with chilli & garlic
A great way to perk up broccoli, courtesy of the king of vegetables himself, Ottolenghi.
Break up a head of broccoli into florets and blanch in boiling water for 2 minutes. Drain and run under cool water. Set aside to dry out.
Meanwhile, slice a red mild chilli pepper into thin rounds. Thinly slice 2 large garlic cloves. Transfer both to a small pan along with 2 tbs olive oil and fry gently till the garlic just about starts to brown. Remove from heat.
Transfer the broccoli to a roasting pan and drizzle with a little olive oil. Place in a hot oven (200C) till the broccoli starts to char around the edges. Place in a serving bowl, along with the chilli/garlic mixture and toss. Season with sea salt.
Serve either warm or at room temperature.
