Charred Broccoli with Chili Crunch

Serves: 4
Total Time: 20 min.

INGREDIENTS

2 heads broccoli, sliced into 1/2 in thick slabs
3 T olive oil, divided
1 lemon
2 T chili crunch (a crunchy-spicy asian condiment)
2 T finely grated pecorino romano cheese
1/4 c hazelnuts
salt to taste

Preparation:

Preheat the oven to 350. Roast the hazelnuts on a baking sheet until they start to brown and smell fragrant, about 8 minutes. Allow to cool, then coarsely chop. Mix the hazelnuts, chili crunch, pecorino and 2 T olive oil in a small bowl.

Heat a large skillet over medium high heat for 2 minutes. Swirl in 1 T olive oil and place the broccoli in one single layer, cut side down. Sprinkle lightly with salt. Cook for 5 minutes, until charred in spots. Flip the broccoli over. Cut the lemon in half and squeeze the juice over the cooking broccoli. Lower the heat and cook for 2 more minutes until tender but still vibrant green. Transfer to a plate and spoon the sauce over.