Our take on the Baker & Spice faithful that made us re-assess our less than amorous relationship with this very green powerhouse. We think our lemon addition is a must, bringing a hint of tangy sweetness to this earthy veg. Must. Eat. Our. Greens.Ingredients
1 head broccoli
3 tbsp olive oil
1 tsp sea salt
1 chilli, finely chopped
2 garlic cloves, sliced
1 lemon, juice & zest
Method
- Steam broccoli and set a griddle or frying pan to heat on a high flame. No oil.
- After 3 minutes, remove the broccoli and immediately run under cold water to stop the cooking process.
- Mix with half the olive oil and salt. Place on the griddle at right angles to the ridges – we want black char tracks. Keep the flame high, the griddle needs to be super-hot.
- Meanwhile gently heat the remaining olive oil in a pan and fry the chillies and garlic very lightly until they start to brown – 1 min. approx.
- After about 4 mins. the broccoli can be turned, doing the same on the reverse side.
- When nicely charred and smoky, remove the broccoli, mix with the hot oil, lemon zest and half the juice (you can discard the rest).
- Serve at room temperature or chilled with chicken, a meaty fish or as part of a salad. You can keep in the fridge for up to 3 days.