Grilled broccoli, rocket, mozzarella and basil salad

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.