Alongside piles of roasted aubergines, the charred broccoli salad has become something of a mascot on the salad display in Ottolenghi restaurants and delis across London. So much so that it can’t be removed from the menu, much less tampered with. But here the favorite is played with: charred lemons and anchovies, savory with umami, add sourness and funk. Serve this alongside your protein of choice, or as part of an al fresco spread.
Grilled Broccoli and Lemon Recipe with Chili and Garlic
