If there were a signature dish at Ottolenghi, this would be it. Hearty enough to be a full meal for vegans, vegetarians and vegetable lovers, it also pairs beautifully with roasted salmon or a zesty salad. Technique and the steps outlined in this recipe are key to ensuring the broccoli turns out vibrantly green, sufficiently charred and flavoured with the chilli garlic oil.

1 large serving

Ingredients

100 g medium sized and medium heat red chillis (about 6) 

400 g broccoli cut into florets 

4 cloves of garlic 

1 tbsp sea salt 

About 3 tbsp of olive oil 

Black pepper 

Directions 

Slice garlic cloves thinly (not too thin or they will burn easily) and red peppers about 1/4 inch thick, width-wise. 

In a large pan of salted boiling water, boil broccoli until tender (about 3 minutes) and transfer into a bowl of iced water to shock.

After a minute, remove broccoli from iced water and towel dry until all water is removed 

Drizzle 1/2 tbsp of olive oil over broccoli and massage until evenly coated. Grill broccoli florets over a grill or a pan grill on high heat until charred lightly on all sides. Place broccoli into a mixing bowl. 

In a saucepan heat 2 ½ tbsp olive oil over medium heat (about 2 minutes) then fry garlic until golden brown, stirring regularly. Remove garlic from the oil and set aside. 

Fry red chillies in oil in the pan for about 2 minutes until chillis are flattened and the oil reddens slightly. Pour chillies and oil into a small clean bowl. 

Sprinkle garlic, sea salt, ground black pepper (to taste), chilli and chilli oil over the grilled broccoli and toss until well incorporated. 

Serve on a large plate.