Charred Broccoli with Chilli Garlic Oil

Ingredients

• 500 g (1 lb 1½ oz) Broccoli, cut into large florets, halved lengthways
• 1 tbsp Neutral oil, for searing
• ½ tsp Flaky salt
• 4 tbsp (60 ml) Olive oil, for the chilli garlic oil
• 3 Garlic cloves, thinly sliced
• 1 Red chilli, thinly sliced, or ½ teaspoon chilli flakes
• 2 tsp Red wine vinegar or lemon juice

You’ll need: Large heavy frying pan or cast-iron skillet, Small pan

Method

1. 1

   Prepare. Pat the broccoli dry. Toss it with the neutral oil and half the salt.

2. 2

   Char. Heat a large heavy frying pan or cast-iron skillet over high heat until very hot. Add the broccoli cut side down in a single layer, working in batches if needed. Leave it alone for 3 to 4 minutes until the underside is blackened in spots, then turn and cook for 3 to 4 minutes more until just tender with some bite.

3. 3

   Make the oil. While the last batch cooks, warm the olive oil with the garlic and chilli in a small pan over low heat for 2 to 3 minutes, until the garlic is pale gold and fragrant. Do not let it brown. Take it off the heat and stir in the vinegar and the remaining salt.

4. 4

   Serve. Pile the broccoli on a plate and spoon the warm oil, garlic and chilli over the top. Serve straight away.