Finally we have some nice weather and so we are barbecuing everything, including broccoli which is a new one for us. This is the chargrilled broccoli with chilli and garlic from the original Ottolenghi book and it works equally well on a barbecue. Cook the broccoli first and it will sit happily in the dressing until whatever else you are cooking is ready.
Chargrilled broccoli with chilli and garlic – serves 4
- 2 heads of regular broccoli (about 500g)
- 115ml olive oil
- 4 cloves of garlic, finely sliced
- 2 mild red chillies, finely sliced
- thin slices of lemon, to garnish
Cut the broccoli into florets. Fill a bowl with cold water and ice cubes. Blanch the florets in a large pan of boiling water for 2 minutes only, then scoop out and into the bowl of iced water.
Drain the broccoli and make sure it’s really well dried. Toss in a bowl with 45ml of the olive oil and some salt and pepper.
Barbecue the broccoli until charred on all sides. Meanwhile, put the rest of the olive oil into a small pan with the garlic and chillies. Cook over a medium heat until the garlic turns golden, take it off the heat at this point to prevent the garlic burning.
Put the barbecued broccoli into a large bowl and immediately pour over the garlic and chilli oil. Toss gently to coat then set aside until ready to serve. Garnish with the lemon slices.
(Original recipe from Ottolenghi The Cookbook, Ebury Press, 2008.)
Jono & Jules do food & wine 
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