Fill water in a pot, add salt and bring to the boil.
Cut the brocolli into florets and cross the bottom part of the floret stem lightly. This step helps it cook faster. With the main stem, remove the outer hard bit of the stem and cut the inner bit into batons.
Prepare a bowl with ice and cold water.
Once the water is boiling, blanch the brocolli florets for 20 seconds. Immediately transfer into bowl with cold iced water.
Drain and transfer brocolli and the stalk batons into a bowl, add salt, (remember that you did salt the brocolli while blanching, so just add a little) pepper, olive oil and vinegar
Heat a pan and chargrill the brocolli florets and stalk batons on high heat. Char each side and once done transfer to a plate to cool.
Slice the almonds carefully into slivers.
Slice whole chilli thinly and diagonally.
Add all the ingredients for the dressing into a jam jar and give it a good shake until it all mixes together.
In a bowl add the chargrilled broccoli. Pour over the dressing, and give it a toss to mix.
Assemble the brocolli on a plate. Finely grate the cheese over the broccoli and add the almond and chillies slivers.