Make the garlic oil by combining 100g of oil and 20g of garlic slices in a pot and switch it on medium. Let it cook until the garlic is slightly burned, then switch off the heat and let it infuse for a few minutes and sift the garlic pieces out.

Then prepare a pot of hot salted water. Blanch the broccoli for 30 seconds in the salt water and immediately put it into an ice bath to stop the cooking process and set the broccoli aside.

Heat up a pan on high heat until smoking hot. Then add in the capsicums and let it grill for 1 minute while constantly flipping it every 20 seconds or so. It should get a nice char on every side. Once finished, set aside and let it cool down.

In another bowl, mix the yoghurt, salt, garlic oil and rice vinegar together and whisk it until well combined. Then crack in the Szechuan peppercorns as fine as possible.

In another large, mix all the vegetables together. And then add the dressing to it and mix well. Serve it cold.