Method

Preheat the oven to 180ºC. Tip the hazelnuts onto a baking tray and roast for 4-5 minutes, giving them a shake halfway through cooking, until golden. Set aside to cool.

For the dressing, whisk together the garlic, chilli powder and miso paste in a large bowl. Gradually whisk in the oil then whisk in the vinegar and set aside.

Preheat a cast iron griddle pan over a high heat. Toss the broccoli in a little oil and season lightly with sea salt. Cook for 5 minutes, turning regularly, until charred. Transfer straight to the bowl of dressing, toss to coat and spread out on a large plate. Scatter over the hazelnuts and serve.