Chargrilled broccoli with chilli and garlic
- 500g broccoli, separated into florets
- 120ml olive oil
- sea salt and freshly ground black pepper, to taste
- 4 garlic cloves, thinly sliced
- 2 mild red chillies, seeded and thinly sliced
- 4 anchovy fillets
- flaked almonds, to garnish
Blanch the broccoli in boiling water for 2 minutes. Plunge into ice-cold water, drain and leave to dry. Toss the broccoli in a bowl with 45ml (3 tbsp) of the olive oil. Season.
Heat a griddle pan to very hot and grill the broccoli in batches, turning it frequently to get grill marks all over. Transfer the broccoli to a heatproof bowl and keep warm.
Combine the remaining olive oil, garlic, chillies and anchovies in a frying pan. Cook over a medium heat until the garlic turns golden brown. Be careful not to overcook and burn the garlic.
Pour the garlic mixture over the broccoli and toss through. Check the seasoning, garnish with almonds and serve warm.
To drink: De Morgenzon Chenin Blanc 2007 has notes of stone fruit and an oily richness, which should pair well with this dish.