Miso Charred Broccoli

Miso Charred Broccoli, Fried Garlic and Chilli SERVES 4

A very simple, quick dish with big flavour. We use the miso, chilli and garlic mix to flavour any vegetable. Pan-fried zucchini, roasted eggplant, Brussels sprouts and roasted kümara are all great alternatives. Delicious with red meat, chicken and fish.

2 tablespoons oil 2-3 cloves garlic, roughly chopped ½ red chilli, thinly sliced 1 head broccoli, crushed and roughly chopped pinch of sea salt

Miso Coating 1 tablespoon miso paste 1 tablespoon water To Serve ¼ cup flaked almonds, toasted

Heat the oil in a large pan or wok over a high heat. Add the garlic and chilli and fry for 1 minute. Transfer the garlic and chilli to a small bowl, leaving behind the infused oil.

To the same pan, add the broccoli and sea salt and leave to char for 3 minutes. Give it a quick stir and leave for another 3 minutes, or until the broccoli is nice and charred. Remove from heat.

To make the Miso Coating, in a small cup or bowl mix together the miso and water until you have a spreadable paste.

Pour the miso coating onto the broccoli and mix until all the broccoli is well coated. Add the fried garlic and chill and the flaked almonds and mix until everything is well combined. Serve immediately.

Leftovers will keep in an airtight container in the fridge for up to 3 days.