Chargrilled Broccoli, with garlic, chilli and anchovies


A more exciting way of serving broccoli. Great as a side dish, or can be used as a Pasta sauce base! Ingredients 1kg broccoli, stalks removed and separated into florets ⅓ cup olive oil salt flakes, ground black pepper 2 garlic cloves, finely chopped 4 anchovies 1 red chilli, finely chopped 1 handful fresh basil, finely shredded squeeze of lemon juice   Method Blanch broccoli in boiling water for 2 minutes. Refresh and pat dry. Using some of the olive oil, brush each of the broccoli florets with oil and season. Chargrill florets on the barbecue (or on a grill plate on the stove) until the broccoli is just tender and black stripes are visible, indicating that it has caramelised. Meanwhile in a saucepan, heat the rest of the olive oil and add the garlic, anchovies and chilli until the ingredients are just simmering. Remove from heat. Place broccoli on a serving plate, drizzle with the hot oil and garnish with fresh basil leaves and a squeeze of lemon juice.