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.
