This recipe by Yasmin Khan takes inspiration from Tehran and is a refreshingly different way to enjoy your favourite green veg.
Yasmin said: “In Iran, plain yogurt is a staple ingredient and present at almost every meal, offering a cooling, refreshing buffer to the intense heat of the Iranian summer. Here, it is paired with aromatic dill and fresh mint to create a creamy garlicky dressing for crisp roasted Tenderstem®. It’s a wonderful side to serve alongside rice pilafs, roasted fish and meats, or as part of a vibrant mezze spread.”
- Dairy free
- Gluten free
- Nut free
Nutritional information per serving
- kcal 163
- Fat 12g
- Saturates 2.2g
- Carbs 6.1g
- Sugars 5.2g
- Fibre 4.6g
- Protein 5.9g
- Salt 0.7g
Preheat the oven to 200°C/180°C fan/gas mark 6.
Place the Tenderstem® 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® 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.
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.