Place a large pot filled with water on high heat. When it comes to a boil add the broccoli to be fully submerged, cover with the pots’ lid and cook/blanch for 2’. Remove the broccoli to a bowl filled with water and ice in order to stop the cooking and retain their vivid green color. Then place the broccoli in a large flat colander and allow to fully dry.

In the meantime, we cook the chillies and the garlic by placing a medium sauté pan on low/medium heat. Add 3 tbsp of the oil and once heated, about a minute and a half, drop in the chillies and the garlic. Cook for about 4-5’ and until the garlic is slightly browned, being careful not to burn them. Remove from the pan to a bowl to ensure that cooking has stopped. Keep aside.

Once the broccoli has fully dried, we add it to a large bowl, drizzle the remaining 3 tbsp of oil and season with the salt and pepper while tossing to get well coated with the oil and the seasoning.

We place a gridle pan on high heat and add the broccoli in 2 batches turning once to get charred on both sides. Remove from the pan and place in the previously used large bowl. Pour all-over the oil with the chillies and the garlic and toss well.

Place in a serving dish and sort of garnish with the toasted almonds.