Charred Broccoli with Lemon and Almonds

Written ByJenny Smyth Posted on

Broccoli wants high heat and no water. Get the pan properly hot, leave the florets alone until they blacken in spots, and dress them while they are still warm.

Ingredients

  • 2 heads broccoli, cut into long florets
  • 3 tbsp olive oil
  • 50 g flaked almonds
  • 1 lemon, zest and juice
  • 1 garlic clove, grated
  • 1 tsp Dijon mustard
  • 20 g parmesan, shaved
  • Salt and black pepper

Method

  1. Heat a large frying pan over high heat until a drop of water skitters.
  2. Toss the broccoli with 1 tbsp oil and a pinch of salt and lay it cut side down in the pan.
  3. Leave it alone for 4 minutes until charred, then turn and cook 3 minutes more. Work in two batches rather than crowding the pan.
  4. Toast the almonds in the same pan for 1 minute and tip them out.
  5. Whisk the lemon zest and juice, garlic, mustard and remaining oil with salt and pepper.
  6. Tip the hot broccoli onto a plate, pour over the dressing and finish with the almonds and parmesan.

Notes

Dry the broccoli thoroughly — wet florets steam instead of charring.

The dressing works on any roasted vegetable; make double and keep it in a jar.

Leftovers are good cold the next day, tossed through grains.