Lemony Charred Broccoli

1 head broccoli (~400g), cut into florets,
stalk peeled and sliced
2 tbsp olive oil
3 cloves garlic, thinly sliced
1 tsp chilli flakes (optional)
1 lemon (Meyer if you have it), zest and
juice
30 g almonds, roughly chopped
Salt and pepper; parmesan to finish
(optional)

Bring a pot of salted water to the boil.

Blanch the broccoli for 2 minutes, drain well and pat dry.

Heat the oil in a large frypan over medium-high.

Add the broccoli in a single layer and leave it undisturbed for 2-3 minutes to char, then toss and char for another 2 minutes.

Push the broccoli to one side, add the garlic, chilli and almonds, and cook for 1 minute until golden and fragrant.

Off the heat, add the lemon zest and a good squeeze of juice, and season
Well.

Serve warm, with parmesan if using. About 15 minutes, start to finish.

Tip: don't crowd the pan — give the broccoli room so it chars rather than steams.

Make it yours: swap the almonds for toasted pine nuts or hazelnuts, or add a spoonful of tahini for a nuttier finish. A pinch of smoked paprika is lovely too.

Serves 2 as a side, or one as a light main over grains or couscous. Lovely with grilled fish or tossed through pasta.

In season now: broccoli, lemons and garlic are all at their winter best across Central Victoria — sweet, firm and full of flavour.

Food Garden kitchen