Charred purple sprouting broccoli, ajo blanco, lemon & urfa chilli

Ingredients

200g Purple sprouting broccoli
100g untoasted blanched almonds (flaked are also fine, but avoid skin on whole almonds)
1 small clove of garlic
130g ice cold water
1-2 tsp (or to taste) Sherry vinegar
3 tbsp Olive oil (plus more)
Juice and zest of 1 Lemon
Urfa chilli flakes

Method

• Blanch the purple sprouting broccoli in boiling salted water for 1-2 minutes then immediately drain and set to one side. This just takes the raw edge off when charring them later.

• Make the ajo blanco. You’ll need a powerful blender to achieve the milky smooth consistency I’ve done here but if you only have a Nutri-bullet or Magimix it will still be delicious if it’s a little chunkier. Add the almonds, half the water, the garlic clove to a high-speed blender and blitz until very smooth (at least a minute or so) adding the rest of the water as you go. With the blender still on, slowly stream in the olive oil until emulsified. Taste and season with salt and sherry vinegar. It should taste fresh, nutty and milky with a little tang from the vinegar, and be the consistency of pourable double cream.

• The broccoli can be charred under the grill or in a smoking hot griddle pan. I used the grill for ease. Toss the blanched broccoli in a little olive oil and lay out under the grill on full heat. Keep an eye and turn over as they start to char and crisp up, this will only take a few minutes. Once cooked season with flakey salt and a squeeze of lemon. 

• Plate up! First spread a few spoons of ajo blanco on the base of your dish, then add the broccoli and another drizzle of ajo. Grate over lemon zest and a large pinch of urfa chilli flakes. Drizzle with more olive oil.