Another sumptuous side dish that showcases this tasty seasonal veg
Preheat the oven to 200oC/Gas Mark 6.
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.
Meanwhile, whisk together the yoghurt, garlic, herbs, remaining olive oil, remaining salt and a generous grind of black pepper.
When the Tenderstem® is ready, transfer to a serving dish and leave to cool to room temperature.
Drizzle the yoghurt sauce over the Tenderstem® just before serving and finish with a scattering of pomegranate seeds.