Grilled Broccoli

Transform your chargrilled broccoli by adding in garlic, chilli and lemon.

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 61kcal

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.

Cut broccoli into even-sized florets so they cook evenly at the same rate. If sizes vary then bear in mind that large broccoli florets will take longer to cook than smaller ones.
Cooking smallish florets means that the inside and outside cook evenly through.
For ease, you might want to consider using a grill basket which makes it easier to handle and cook the veggies. Alternatively, you can grill the veggies in a large loose aluminum foil packet.
You might want to make some with less charring depending on your guests or family's preference.
Storage - keep in an airtight container inside the fridge for 3-4 days.
If you replace the coconut oil with a no-calorie cooking spray, there are zero WW Blue Plan SmartPoints in a serving.

Adapted from Ottolenghi.