Chargrilled Broccoli with Chilli and Garlic
From Ottolenghi: The Cookbook
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- 2 head(s) broccoli (approx. 18oz)
- olive oil
- 4 clove(s) garlic thinly sliced
- 2 mild red chilies/jalapenos thinly sliced
- coarse sea salt and black pepper
- toasted almond flakes
- very thin slices of lemon
- 1. Separate the broccoli into florets and blanch in boiling water for 2 minutes – don’t be tempted to cook it any longer! Using a large slotted spoon quickly transfer the broccoli to a bowl full of ice-cold water – you need to stop the cooking at once. Drain and leave to dry completely.
- 2. Once the broccoli is dry, toss with 40ml of the olive oil and a generous amount of salt and pepper. Place a griddle pan on high heat and leave for 5 minutes until smoking hot. Grill the broccoli in batches on the hot pan, turning to get lovely char marks on all sides. If, like me, you don’t have a griddle pan, use your barbecue!
- 3. While the broccoli is cooking, place the remaining oil in a small saucepan together with the garlic and chillies. Cook them over a medium heat until the garlic just begins to turn golden brown. Be careful not to let the garlic and chilli burn – remember they will keep even when off the heat.
- 4. Pour the oil, garlic and chilli over the hot broccoli and toss together well. Taste and adjust the seasoning.
- 5. Serve warm or at room temperature. You can garnish the broccoli with almonds or lemon just before serving, if you like.
This recipe is a personal recipe added by mbusque and has not been tested or endorsed by MyRecipes.
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Chargrilled Broccoli with Chilli and Garlic Recipe at a Glance
- COURSE: Side Dishes/Vegetables