Tuesday, 15 November 2011

Chargrilled broccoli with chilli and garlic

I'm currently going through my Middle Eastern / North African phase. Having purchased both of Yotam Ottolenghi's books recently I find myself on a mission to tick off every recipe before Christmas. I love the simplicity of the recipes which still generate immense flavour and are largely fairly healthy. In his restaurant, one of the signature dishes is Broccoli. Not exactly something that normally carries a wow factor, but this recipe is inspired. To compliment the veg, I marinated some chicken thighs in a moroccan rub that a friend brought back from Marrakesh and served with some lemon and chili infused cous cous. For two people the cost was around a fiver.


400g broccoli, 60ml olive oil, 2 garlic cloves thinly sliced, red chilli thinly sliced, salt & pepper, thin slices of lemon.

1. Blanch the florets of broccoli in boiling water for 2 minutes. Remove with a slotted spoon and transfer to a bowl full of ice-cold water. Once cool, drain and pat dry with kitchen roll. Add to mixing bowl and toss in 20ml of the oil and the seasoning.
2. Heat a griddle pan for 5 mins until very hot. Cook the broccoli for approx 5 minutes until charred on each side.
3. Meanwhile, heat remaining oil in a small pan and add the garlic and chili. Cook until garlic starts to turn golden.
4. Pour the infused oil over the broccoli, toss and dress with very thin slices of lemon.
If this offering wets your appetite, check out the book

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