Chargrilled broccoli with chilli and garlic from Ottolenghi - The Cookbook (page 41) by Yotam Ottolenghi and Sami Tamimi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • treay on November 11, 2024

    I added anchovies as suggested and it was truly delicious!

  • Ganga108 on August 01, 2023

    I've returned to this favourite recipe, and roasted the broccoli instead. Fabulous. Of course. UPDATE: the leftovers were fabulous with the Carrot Ginger Dressing in Sunshine Salad from Ottolenghi's Extra Good Things. I used it as a dip to dip the florets into. Delicious.

  • Ganga108 on October 30, 2021

    Ottolenghi riffs this recipe, with numerous variations on the Guardian website, in Simple, and elsewhere. It just proves how addictive broccoli is when it is char-grilled and tossed with garlic and chilli. We have been making this salad periodically for years – my daughter was the first to put me on to how good it is. This time, I add beans to the mix, as (ssshhh, this is a little known secret) are also addictive when char-grilled. I’ve used a delicious sweet-hot chilli paste, and the garlic is sliced and crisped. An optional extra is to add flaked almonds to the salad.

  • chezmaryb on March 05, 2021

    Way more flavorful than I thought it would be. it's a good idea to open up all the doors and windows because this will make your smoke alarm go off. I added the anchovy fillets as suggested in the head notes, and I highly recommend the addition.

  • lelito on November 09, 2020

    I made it several times and got addicted to it. Follow the instructions closely to get a vivid and excellent dish. I tried both versions (lemon slices and almonds) and prefer the latter. If you go with the lemon, place the slices at the very last moment to avoid the release of a strong citric flavour that would alter the balance of the dish. The only variation I allow myself is avoid frying the garlic and chilli... I add garlic and chilli raw at the very beginning and discard the garlic before grilling. The dish comes out much lighter and it suits my taste better. The original version is superb but a bit "demanding".

  • ldtrieb on December 14, 2017

    Great make ahead as it doesn't have to be hot, hot. I heated the oil, pepper and garlic just before serving and poured it over after heating the broccoli pan for a minute or two in the hot oven. Used the peeled stems too. Easier than trying to watch and roast the broccoli when the guests are all here.

  • sheepishjen on June 10, 2017

    I loved this! I used the stems, too, after peeling them and cutting them into thick matchsticks. Just delicious if you get the broccoli good and blackened.

  • Rutabaga on March 03, 2015

    I followed the cooking method found here for the broccoli, but left out the almonds and chile, seasoning it just with the garlic and lemon. I also included the stems, sliced vertically. While there's really no reason not to include them, next time I will peel them as the skin was a little tough. My broccoli could have also used another minute or two in the boiling water, just to ensure it was tender. This is a good method for broccoli, similar to roasting it.

  • twoyolks on June 02, 2014

    I grilled this over a charcoal grill instead of a grill pan. In the future, I'd blanch the broccoli longer as it never fully tenderized on the grill.

  • Melanie on September 09, 2013

    I thought this was a big improvement on steamed broccoli. Make sure you completely drain the broccoli before it hits the griddle pan. Recipe suggests serving with toasted flaked almonds or lemon on top - I went with lemon although either would have been delicious.

  • kmattingly on April 22, 2013

    Not a huge fan of broccoli but this adds a whole new dimension. I used the sliced lemon instead of almonds in mine.

  • L.Nightshade on August 01, 2012

    I didn't measure the oil for this, just eyeballed what looked like enough. I used a red jalapeno for the chile. My broccoli did not really char much on the hot grill pan, but I didn't want to overcook it, so I just took it off. But still delicious! Very easy, and compatible with many main courses. I used it to accompany the Spanish shrimp in olive oil from the December COTM, and it was a lovely pairing.

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