chargrilled broccoli with chilli and garlic
This broccoli dish is a staple in our household, it’s a great side for chicken, fish and beef, or even on its own for a light meal as I’m having today. Broccoli may not be particularly exciting but you’ll be amazed what a bit chargrilling, chilli and garlic can do. If you like anchovies, add 4 chopped anchovy fillets to the chilli and garlic when cooking them for extra oomph. At Ottolenghi, this is their savoury best-seller, make it and you’ll know why!
This delicious recipe can even be enjoyed as part of Phase I of the South Beach Diet as highlighted at Kalyn’s Kitchen. The lovely folks at tastespotting obviously liked the look of it too – after countless submissions I’ve finally managed to get a pic up on the website!
Chargrilled Broccoli with Chilli and Garlic
(adapted from the Ottolenghi cookbook)
2 heads of broccoli (approx. 500g)
100ml olive oil
4 garlic cloves, thinly sliced
2 mild red chillies/jalepenos, thinly sliced
coarse sea salt
Separate the brocolli into florets and blanch in boiling water for 2 minutes – don’t be tempted to cook longer! Remove immediately to a bowl of ice water, then drain and leave to dry completely.
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.
While the broccoli is cooking, place the remaining oil in a small saucepan together with the garlic and chillies and cook on a medium heat until the garlic begins to turn golden brown. Be careful not to let the garlic and chilli burn – they will continue cooking in the hot oil even when off heat.
Pour the garlic and chilli oil over the hot broccoli and toss well. Season to taste and serve immediately or at room temperature.