Whisk together the ingredients for tahini yoghurt and set aside. In another bowl, whisk together the ingredients for the vinaigrette and season to taste.
Heat a large griddle pan over a medium heat, brush with oil and butter and arrange the Tenderstem® across the base. Sprinkle generously with sea salt and allow to char for approximately 4 minutes either side or until tender when pierced with a fork and each piece has deep char marks. If you would prefer your Tenderstem®even more tender, add a splash of water to the pan and cover with a lid for 1-2 minutes.
Add the hot Tenderstem® to the bowl with the vinaigrette. Roughly chop the herbs and add half to the bowl. Toss the contents until completely coated.
Spread the tahini yoghurt across the base of a serving platter, tumble on the charred Tenderstem® and garnish with the remaining fresh herbs and toasted seeds.
Nutrition analysis of recipes featured on the Tenderstem® website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.