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

  • Serves 2-4

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

Goats cheese and broccoli salad


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


  • 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.