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🍽️ Crispy Grilled Broccoli with Spicy Garlic Dip

234 kcal · 30 min · 4 servings

Ingredients

• 1 kg broccoli florets
• salt
• 120 ml olive oil
• pepper (from the mill)
• 4 fresh garlic cloves
• 2 red chili peppers (mild)
• 6 anchovy fillets
• 1 tbsp lemon juice
• 2 tbsp sliced almonds

Instructions

1. 1. Wash the broccoli thoroughly under running water.
2. 2. Boil the broccoli for two minutes in boiling salted water.
3. 3. Rinse the broccoli immediately with cold water to stop the cooking process.
4. 4. Let the broccoli drain well in a colander.
5. 5. Add three to four tablespoons of oil to the broccoli.
6. 6. Season the broccoli with salt and pepper.
7. 7. Preheat a grill pan or the grill to high heat.
8. 8. Cook the broccoli in portions in the hot pan or on the grill.
9. 9. Grill each portion for four to five minutes until lightly golden brown.
10. 10. Place the finished broccoli in a bowl and keep it warm.
11. 11. Peel the garlic and slice it into thin pieces.
12. 12. Wash the chili peppers and halve them lengthwise.
13. 13. Remove the seeds from the chili peppers.
14. 14. Finely chop the deseeded chili peppers.
15. 15. Pat the anchovies dry with a kitchen towel.
16. 16. Finely chop the anchovies as well.
17. 17. Heat the remaining oil in a hot pan.
18. 18. Sauté the garlic, chili, and anchovies together in the oil.
19. 19. Cook the mixture until the garlic is golden brown.
20. 20. Pour the hot garlic-chili mixture over the grilled broccoli.
21. 21. Mix everything well so the broccoli absorbs the dressing.
22. 22. Season the dish finally with lemon juice, salt, and pepper.
23. 23. Sprinkle the finished dish with almonds.
24. 24. Serve the broccoli immediately.

Nutrition per serving

• kcal: 234
• Protein: 8 g · Fett/Fat: 20 g · Carbs: 6 g