Rinse the broccolini well. The leaves are edible so you can remove the leaves or leave them on. I prefer to remove any damaged leaves and leave the rest intact.

Cut off the thick, woody ends of the stems. If any stalks are especially thick, use a sharp knife to slice them lengthwise in half (cutting from the florets down the stalk) so they cook evenly.

Heat the olive oil in a large skillet over medium-high heat.

Add the broccolini and sauté for about 2 minutes. Turn the broccolini over occasionally with tongs, so all sides begin to brown slightly.

Sprinkle on the harissa and add in a tablespoon of water. Cover the pan with a lid. Gently shake the pan, with the lid secured, to ensure that the broccolini is fully coated with the the harissa. Cook covered for 4–5 minutes, or until the stems are tender and the florets are bright green and slightly wilted. Remove from heat.

Use a grater to grate off 1/8 tsp of the zest off the lemon, and sprinkle the lemon zest on to the broccolini. Drizzle on 1/2 tsp of fresh lemon juice too.

Season generously with salt and pepper (to taste) and serve warm with lemon wedges or slices.

Optionally, this broccolini can also be sprinkled with some red pepper flakes and chopped fresh parsley.