Another Ottolenghi win… simple ingredients and delicious leftover!
- 2 heads of broccoli
- 1/2 cup olive oil
- 4 garlic cloves, thinly sliced
- 2 mild red chilies (Fresno), thinly sliced
- coarse sea salt
- black pepper
- lemon slices (optional)
Separate the broccoli 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 1/2 cup of the olive oil and a generous amount of salt and pepper. Place a grill pan on high heat and leave for 5 minutes until smoking hot (or grill on your outdoor grill). 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 chilies 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 chili oil over the hot broccoli and toss well. Season to taste and toss in lemon wedges. Serve immediately or at room temperature.