Charred Broccolini with Anchovy Crumbs

Ingredients

• 600 g broccolini, trimmed
• 4 tbsp extra-virgin olive oil
• 60 g coarse sourdough breadcrumbs
• 4 anchovy fillet in oil
• 2 garlic clove, grated
• 1 lemon, for zest and juice
• Flaky salt (to taste)

Instructions

1. 1

   1. Make the crumbs: Warm half the oil in a small pan, melt the anchovy into it with the garlic, then toast the breadcrumbs until deep gold and crisp. Tip onto a plate.

2. 2

   2. Char the broccolini: Get a heavy pan very hot. Add the broccolini dry, in one layer, and leave until blackened in patches, about three minutes, then turn.

3. 3

   3. Steam briefly: Add a splash of water and cover for ninety seconds so the stems turn tender but keep their bite.

4. 4

   4. Dress and serve: Toss with the remaining oil, lemon juice and zest, pile onto a warm platter and scatter the crumbs and flaky salt over the top.