Preheat the oven to 200°C/180°C fan/gas mark 6.
Place the Tenderstem® broccoli on a baking tray and toss with 2 tbsp of the olive oil and ¼ tsp of the salt. Roast for about 20 minutes until the Tenderstem® broccoli 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® broccoli is ready, transfer to a serving dish and leave to cool to room temperature.
Drizzle the yoghurt sauce over the Tenderstem® broccoli just before serving and finish with a scattering of pomegranate seeds.
Yasmin Khan is an author of two critically acclaimed books, The Saffron Tales and Zaitoun and is famous for her take on Palestinian cooking.See profile
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Nutrition analysis of recipes featured on the Tenderstem® broccoli 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.