- 2 large heads broccoli, torn into floret/stem segments, suitable for rather large bites
- 4 tbsp extra virgin olive oil (I use a lemon-infused variety)
- 1 large spoonful crushed garlic (I buy mine pre-crushed with as few preservatives as possible)
- 1 tablespoon sumac
- 1 tablespoon dried chilli flakes (adjust for desired spiciness, obviously)
- 2 tablespoons verjuice
- Salt and pepper to season
- Optional: toasted slivered almonds, fresh pomegranate, etc.
- Blanche the broccoli florets in a large saucepan of gently simmering water for 2 minutes before draining in a colander and transferring to a large bowl of ice water to halt the cooking process. Drain in the same colander before drying thoroughly with paper towels or a clean teatowel.
- Toss the broccoli in 2 tablespoons of the olive oil and season with salt and pepper. Heat a griddle plate or barbecue grill to high and char on both sides.
- In a small saucepan, heat the remaining oil over medium heat with the garlic, sumac and chilli flakes until the garlic is turning golden brown. Dress the broccoli with the remaining oil and verjuice, along with further salt and pepper if desired.
- Serve warm or at room temperature – sprinkle extras on top if you’ve so chosen. This keeps well in the fridge for a few days for packed lunches, however I’m such a huge fan it never lasts that long.