Cook 1 pound broccoli florets and 1 sliced red bell pepper in salted boiling water until just tender, about 3 minutes; drain and transfer to a bowl of ice water to cool, then drain again. Heat 2 tablespoons olive oil in a skillet over medium heat. Add 1/2 cup chopped walnuts, 2 sliced garlic cloves and 2 to 4 crushed dried red chiles and cook 30 seconds. Add the broccoli and bell pepper and cook 2 minutes. Season with salt.
Photograph by Antonis Achilleos
Recipe courtesy Food Network Magazine