Ingredients

The following ingredients have 8 Servings
  • 2 heads of broccoli (appox 500g separated into florets)
  • salt (to taste)
  • pepper (to taste)
  • 2 tablespoons coconut oil ( melted)
  • 4 cloves garlic ( sliced very fine)
  • 2 mild red chile peppers (sliced very fine)
  • dash of lemon juice
  • lemon wedges

Instruction

  • Add half the oil oil, garlic and the chile to a pot over medium heat until garlic starts turning golden brown. Garlic and chile burn very quickly so as soon as they start changing colour, pour the mix into a cool container to stop the cooking.
  • Blanch broccoli for 2 minutes in a pot of boiling water, then plunge into ice cold water to stop it from cooking.
  • Leave broccoli to dry completely, and when dry put in a bowl and season the broccoli with remaining olive oil, salt and pepper.
  • Heat a ridged griddle pan over high heat and grill the broccoli in batches making sure to turn the florets halfway through so all sided get char marks.
  • Transfer the broccoli to a bowl, pour the garlic and chili mix and a dash of lemon juice (if using). Adjust seasoning, add in lemon wedges (if using) and serve.