Ottolenghi’s Grilled Broccoli with Chili and Garlic

Preheat the oven to 350 degrees F (180 degrees C).

Lay the Sliced Almonds (2 Tbsp) on a baking sheet and toast for 5 to 7 minutes until lightly toasted. Set aside.

Bring a large pot of water to a boil. In a large bowl, make an ice bath with ice and water and set aside.

Meanwhile, separate the Broccoli (1 bunch) into florets. When the water boils, add the broccoli and cook for 2 minutes.

Use a slotted spoon or spider to transfer the broccoli from the boiling water to the ice bath to shock it.

When broccoli is completely cool, transfer it to a colander and allow it to dry completely. When broccoli is dry, add Olive Oil (1/3 cup), Sea Salt (as needed), and Ground Black Pepper (as needed) and toss to coat.

Place a ridged grill pan on the stove and heat it over medium high heat until very hot. Add the broccoli in two to three different batches so you don't crowd the pan. Cook in the hot pan until you get the telltale grill marks. Transfer to the bowl.

Thinly slice the Garlic (1 clove) and the Red Chili Pepper (1). Heat the remaining olive oil in the skillet and add the garlic and red chile. Cook for 2 to 3 minutes until fragrant and beginning to brown. Remove from heat and transfer the contents of the pan to the broccoli.

Thinly slice the Lemon (1/2). Add the toasted almonds and slices of lemon. Toss gently to coat with the garlic, pepper and olive oil.

Arrange broccoli on a platter, serve and enjoy!