2 heads broccoli (600g), trimmed, cut into florets
¹⁄³ cup extra virgin olive oil
2 cloves garlic, thinly sliced
1 long red chilli, halved, seeded, thinly sliced
Sea-salt flakes and freshly ground black pepper, to season
60g baby rocket leaves
1 ball buffalo mozzarella or fior di latte (125g), drained
2 Tbsp pine nuts, toasted
2 Tbsp red wine vinegar
Extra 2 Tbsp extra virgin olive oil
1 cup small basil leaves
Note: Allow 20 minute cooling
Preheat oven grill to high or oven to 250°C. Bring a large saucepan of salted water to the boil. Add broccoli and cook for 2 minutes. Drain well, then transfer to a large bowl of iced water. Set aside in water for 5 minutes to cool completely, then drain well again and pat dry with paper towel.
Transfer broccoli to a large oven tray and arrange in a single layer. Drizzle with oil then scatter over garlic and chilli, tossing well to coat. Season, then grill for 5 minutes or until broccoli has browned slightly. Set aside for 15 minutes to cool to room temperature.
Arrange broccoli and rocket leaves on a serving platter. Tear mozzarella into bite-size pieces and scatter over the top, along with pine nuts. Drizzle with vinegar and extra oil. Serve salad garnished with basil leaves scattered over the top.