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    Chargrilled broccoli with chilli and garlic

    Serves: 4
    Cooking Time: 20 mins

    Ingredients

    • 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

    Instructions

    1

    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.

    2

    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.

    3

    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.

    4

    Pour the garlic mixture over the broccoli and toss through. Check the seasoning, garnish with almonds and serve warm.

    Notes

    To drink: De Morgenzon Chenin Blanc 2007 has notes of stone fruit and an oily richness, which should pair well with this dish.

     

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