INGREDIENTS
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1 1/2 tsp red wine vinegar
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1 tsp balsamic vinegar
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1 tsp fine sea salt
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2 broccoli heads cut into florets; biggest florets halved
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80ml (1/3 cup) extra virgin olive oil
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4 garlic cloves chopped coarsely
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1 tsp fennel seeds
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2 tsp toasted sesame oil
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1 tsp red pepper flakes
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1 tsp Sichuan peppercorns