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Roast Tenderstem® with herbed yoghurt

Another sumptuous side dish that showcases this tasty seasonal veg

Course Side Dish
Cuisine gluten free
Keyword vegetarian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 188 kcal
Author Yasmin Khan

Ingredients

  • 450 g Tenderstem®
  • 4 tbsp extra virgin olive oil
  • 100 g natural yoghurt
  • 1 garlic clove peeled, crushed
  • 1 tbsp finely chopped mint leaves
  • 1 tsp dried dill
  • 1/2 tsp sea salt and black pepper
  • A small handful of pomegranate seeds to garnish

Instructions

  1. Preheat the oven to 200oC/Gas Mark 6.

  2. Place the Tenderstem® on a baking tray and toss with 2 tbsp of the olive oil and 1⁄4 tsp of the salt. Roast for about 20 minutes until the Tenderstem® are tender, but still have some bite.

  3. Meanwhile, whisk together the yoghurt, garlic, herbs, remaining olive oil, remaining salt and a generous grind of black pepper.

  4. When the Tenderstem® is ready, transfer to a serving dish and leave to cool to room temperature.

  5. Drizzle the yoghurt sauce over the Tenderstem® just before serving and finish with a scattering of pomegranate seeds.

Nutrition Facts
Roast Tenderstem® with herbed yoghurt
Amount Per Serving
Calories 188 Calories from Fat 143
% Daily Value*
Fat 15.9g24%
Saturated Fat 2.2g14%
Sugar 2g2%
Protein 6.3g13%
* Percent Daily Values are based on a 2000 calorie diet.