Blanched Broccoli

• 1.400gbroccoli, 1 head, cut into even florets
• 2.1tbspextra virgin olive oil
• 3.½lemon, juice only
• 4.1pinchflaky salt, only if it needs it after tasting
• 5.black pepperto taste

• 🧂Lower-salt version: no salt in the blanching water and only a pinch of flaky salt at the end if it needs it. Taste, then add more lemon first.

Method

1. 01Cut the broccoli into even florets about 4 cm across. Peel the thick stem and slice it into 1 cm coins so nothing is wasted.
2. 02Bring a large pot of water to a rolling boil. If you are shocking, set a bowl of iced water beside the stove.
3. 03Drop in the stem coins first, then the florets 30 seconds later. Blanch 2 to 3 minutes until bright green and crisp-tender: a knife tip should slide into a stem with slight resistance.
4. 04Lift out with a spider or slotted spoon. Either plunge into the iced water for 1 minute (holds the colour, for meal prep or serving cold) or drain well and serve straight away.
5. 05Shake off every drop of water, then toss with the olive oil, lemon juice and pepper. Taste, then add a squeeze more lemon before reaching for the flaky salt. Serve warm.