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Charred broccoli with anchovy, lemon and chilli recipe

Charred broccoli with anchovy, lemon and chilli recipe

4 ratings

The delicate flavour of Tenderstem broccoli lends itself well to being lightly fried with shallots, anchovies, and red chilli, making the ideal veggie side dish. Finished with a squeeze of lemon and twist of black pepper, this vibrant side really shows off this versatile veg. See method

  • Serves 4 as a side
  • 8 mins to prepare and 12 mins to cook
  • 88 calories / serving
  • Healthy
  • Gluten-free
  • Dairy-free


  • 300g Tenderstem broccoli, halved lengthways
  • 2 tbsp olive oil
  • 2 shallots, finely chopped
  • 2 garlic cloves, sliced
  • ½ red chilli, deseeded and finely chopped
  • 5 anchovy fillets in oil, drained and roughly chopped
  • 2 tsp lemon juice

Each serving contains

  • Energy

  • Fat

    7g 10%
  • Saturates

    1g 6%
  • Sugars

    2g 2%
  • Salt

    0.6g 11%

of the reference intake
Carbohydrate 1.9g Protein 4.5g Fibre 2g


  1. Cook the broccoli in a pan of simmering water for 5 mins until just tender. Drain and transfer to a bowl of iced water to stop the cooking process.
  2. Meanwhile, heat the oil in a large frying pan over a medium heat. Fry the shallots for 3-4 mins until softened and beginning to brown. Stir in the garlic, chilli and anchovies and fry for 1 min. Drain the broccoli, add to the pan and stir-fry over a high heat for 2 mins or until the broccoli becomes crispy and starts to char. Season with the lemon juice and black pepper to serve.

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