Broccoli salad

Here is a yummy recipe that I have adapted from Ottolenghi, a beautiful cookbook I was given a number of years ago.

Chargrilled broccoli with chilli and garlic

Serves 4

2 heads of broccoli (approx 500g)
Olive oil
4 to 5 garlic cloves, thinly sliced
2 mild red chillies, deseeded and thinly sliced
sea salt flakes and freshly ground black pepper

Separate the broccoli into florets and blanch in boiling water for 2 minutes only. Immediately refresh under cold running water to stop further cooking, then drain and leave to dry completely.

Once the broccoli is dry, toss with some olive oil and season with salt and pepper. Place a griddle pan on high heat and leave for 4 to 5 minutes until smoking hot. Grill the broccoli in batches on the hot pan, turning to get lovely charmarks on all sides. When ready, transfer into a heatproof bowl.

While the broccoli is cooking, drizzle some olive oil in a small pan together with sliced garlic and chillies. Cook on a medium heat until the garlic begins to turn golden brown and becomes fragrant. Be careful not to let the garlic and chilli burn.. Pour the garlic and chilli oil over the hot broccoli florets and toss well.

Season to taste, sprinkle with toasted almond slices or pepitas and serve immediately or at room temperature.

This salad goes beautifully as a side with chicken, fish and red meat and is also great as a light meal on  its own.

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