Charred Broccolini, Chili Crisp and Lemon

Broccolini blasted in a hot oven until the florets crisp and blacken, then tossed with crunchy chili crisp, lemon and flaky salt.

Dry the broccolini completely. Wet greens steam, and you want char, not soft.

Ingredients

• 2 bunches broccolini, ends trimmed, thick stems halved
• 2 tbsp olive oil
• 2 tbsp chili crisp
• 1 lemon
• 1 tsp flaky salt
• 2 tbsp toasted sesame seeds

Method

1. Heat the oven to 475°F with a sheet pan inside.
2. Toss the broccolini with olive oil and salt. Spread it on the hot pan in one layer.
3. Roast until the stems are tender and the florets are charred and crisp, about 14 minutes.
4. Toss with chili crisp, the zest and juice of half the lemon, sesame and flaky salt. Serve with the other lemon half cut in wedges.