1 pound broccolini, ends trimmed
½ orange, zested and juiced
¼ teaspoon coarse celery salt or ½ teaspoon sea salt flakes
1 teaspoon Dijon mustard
2 tablespoons rapeseed oil or olive oil
½ teaspoon red chilli flakes
salt and pepper to taste
Bring a pot of salted water to a boil.
While water comes to a boil, combine and whisk the orange zest and juice, celery salt (or sea salt), mustard, oil and red chili flakes in a small bowl.
Add broccolini to boiling water and cook for about 2 minutes, until is just tender but still has some crunch to it.
Drain the broccoli and return to the hot but dry pan.
Add the dressing and toss gently before transferring to a plate or bowl.