Griddled broccoli with pistachio nuts, lemon and olive oil recipe

1. Heat a griddle pan or heavy-based frying pan over high heat until very hot; about 5 mins.
2. Meanwhile, cut the broccoli into florets, then cut each floret in half lengthways to create as much surface area as possible for griddling. 
3. Brush the cut sides of the broccoli with 1 tsp of the oil, then arrange the florets cut-side down in the hot pan in a single layer. Rest a heavy, heatproof weight (like a large saucepan) on the broccoli to press it down on the pan to get a better sear. 
4. Cook the broccoli for 2-3 mins until well charred, then use tongs to turn the florets and press again with the weight, cooking for a further 2 mins until charred on the other side and just tender.
5. While the broccoli is coking, pour the remaining 1½ olive oil into a small saucepan and place over low heat. Add the lemon zest and 2 tbsp of the lemon juice, stir in the garlic and chopped pistachio nuts and warm everything together for 2 mins. 
6. When the broccoli is ready, transfer to a serving bowl, toss with the nutty olive oil dressing and season to taste with salt and pepper. Serve immediately.

Tip: The broccoli is best served immediately, but leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave at full powder for 1-2 mins or in the oven at 170°C, fan 150°C, gas 3 for about 5 mins until piping hot all the way through.

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