Bring a large pan of salted water to the boil. Drop in the asparagus and broccoli, boil for 1 min, then drain well, leave to cool and pat dry.

When the barbecue is hot, drizzle a little oil over the chilli and cook for 2-3 mins until charred and softened. Remove from the BBQ, leave to cool a little, then finely chop, and mix with the maple syrup, olive oil, lemon zest and juice. Season to taste and set aside.

Toss the asparagus and broccoli in the olive oil, and grill directly on the barbecue for 3-4 mins, turning occasionally, until lightly charred and smoky. Transfer the vegetables to a serving plate and season with flaky sea salt. Serve the blistered chilli dressing on the side for spooning over.