Charred Broccoli with Chilli and Fennel

YOU MAY THINK THAT THIS DISH IS RELAXED, BUT DON’T BE DECEIVED – THE CHARRED BROCCOLI AND INTENSE COMBINATION OF FENNEL, CRISPY GINGER AND GARLIC MAKE AN IMPRESSIVE STATEMENT. OTHER VEGETABLES TO CONSIDER USING ARE ZUCCHINI (COURGETTE) WEDGES, SLICED SWEET POTATOES OR EGGPLANT (AUBERGINE) BATONS.

SERVES 4 | PREPARATION TIME: 10 MINUTES | COOKING TIME: 6 MINUTES

FRESH

2 garlic cloves, thinly sliced

1 large red chilli, seeded (optional) and thinly sliced

600g broccoli spears, cut down the middle

2.5cm piece ginger, peeled and cut into julienne

SPICES

1 teaspoon mustard seeds

2 teaspoons fennel seeds

PANTRY/LARDER

1½ tablespoons oil

salt, to taste

GARNISH

Toasted Coconut, Pomegranate Seed and Coriander

handful of coriander leaves and stalks

1. Heat the oil in a large deep frying pan over a low–medium heat. Add the mustard seeds and fennel seeds and fry until they crackle and pop.

2. Add the garlic, chilli and broccoli and fry until the broccoli is slightly charred in colour. Reduce the heat, cover and cook for 4–5 minutes, until cooked through.

NOTE: You can also blanch the broccoli spears for 1–2 minutes in boiling salted water then drain.

3. Uncover, season with salt to taste and add the ginger. Toss through and gently cook for 20 seconds.

4. Garnish with a scattering of Toasted Coconut, Pomegranate Seed and Coriander and more coriander leaves and stalks.