- A head of broccoli
- 1 red chilli
- 2 garlic cloves
- 1 lemon
- ½ x 250g tub of ricotta
- A 35g bag of flaked almonds
- 2 large handfuls of sweet salad mix
- Sea salt and freshly ground pepper
- 4 tsp olive oil
- 2 tbsp cold water
- Large pan
- A couple of bowls
- Frying pan
- Griddle pan (optional)
Bring a large pan of salted water to a rolling boil. Carefully lower in the whole broccoli and cook for 4 mins.
Drain the broccoli and plunge into a bowl of ice cold water. This stops the broccoli cooking and keeps it vibrantly green.
Halve and deseed the chilli. Finely chop it. Peel and thinly slice the garlic. Zest and juice the lemon.
Warm a frying pan over a low-medium heat. Tip in the flaked almonds. Toast for 2-3 mins till golden, shaking the pan now and then. Transfer to a bowl.
Heat 2 tsp oil in the frying pan and add the chilli, garlic and lemon zest. Cook for 2 mins over a low heat. Pour in the lemon juice and 2 tbsp cold water and take off the heat immediately.
Cut the broccoli in half lengthways. Heat a griddle pan or a clean frying pan till hot. Brush 2 tsp oil all over the broccoli and season. Place each half on the pan and cook for 3-4 mins on each side. You want some black bits for flavour.
Place a broccoli half on each plate and dot over half the tub of ricotta. Drizzle over the lemon, garlic and chilli dressing. Scatter over the almonds. Serve with handfuls of salad leaves.
Whip the remaining ricotta with a couple of eggs and freshly chopped herbs. Dot in some halved cherry tomatoes and bake till golden and firm for a satisfying protein-filled dish.