Taken from Ottolenghi’s cookbook this recipe brings broccoli into the super league and it’s always a big hit on my One Day Yoga Retreats and Country Rambles. For those of you who have been asking here’s my adaptation of the recipe.
My next retreat is now booking for September 12th. See www.elisawilliamsyoga.com
2 heads of broccoli (about 500g)
115ml olive oil
4 garlic cloves, thinly sliced
2 mild red chillies, thinly sliced
coarse sea salt and black pepper
toasted flaked almonds or very thin slices of lemon (with skin), to garnish (optional)
Cut broccoli into florets and blanch in salt water. Drain and immerse immediately in ice cold water to maintain its colour.
Fry sliced garlic and mild red chillies in olive oil for added flavour optionally add two chopped anchovies. Preheat griddle and brush with oil before chargrilling florets in batches.
Toss with garlic and chilli oil season with black pepper and garnish with toasted flaked almonds and wedges of lemon