Tenderstem broccoli with melting goats cheese and sun-dried tomato dressing

Tenderstem broccoli with melting goats cheese and sun-dried tomato dressing

This starter combines summer freshness with a warming goats cheese dressing. Eat it all year round with a punchy sun-dried tomato garnish

Serves: 2

© Justin Lambert


Ingredients

  • 200g pack of Tenderstem® broccoli
  • 1tbsp Olive oil
  • 3-4 Sun dried tomatoes in olive oil
  • 2tbsp Extra virgin olive oil
  • 1tsp Balsamic vinegar
  • 100g Soft mild goat’s cheese
  • 50g Pine nuts lightly toasted

Method

  • Step 1

    Toss the tenderstem in the 1 tbsp of olive oil and keep to one side while you make the dressing. Finely chop the sun-dried tomatoes and place in a small bowl with the extra virgin olive oil and balsamic vinegar. Season with salt and pepper and mix well.

  • Step 2

    Place the tenderstem on your barbeque and cook for about 5-8 minutes, turning regularly until it is becoming tender with grill lines on the stems.

  • Step 3

    Place the barbequed tenderstem on a serving plate and immediately crumble over the goat’s cheese so it starts to melt just slightly from the heat of the tenderstem.

  • Step 4

    Spoon over the dressing, scatter with the pine nuts and serve straight away.

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