Barbecued Tenderstem®, Melted Goats Cheese and Sun-Dried Tomato Dressing
Quick to whip up and sure to disappear just as quickly once it is on the table!
Don’t just save the barbecue for burgers and sausages – this exceptionally flavoursome recipe is a brilliant (barbecued) starter or side dish. You could even serve it as a main dish for vegetarians.
2 minutes preparation
5-8 minutes cooking
- 200g Tenderstem®
- 1 tbsp olive oil
- 3-4 sun-dried tomatoes in oil
- 2 tbsp extra virgin olive oil
- 1 tsp balsamic vinegar
- 100g soft mild goat's cheese
- 50g pine nuts, lightly toasted
Toss the Tenderstem® in the 1 tbsp of olive oil and keep to one side while you make the dressing. Finely chop the sun-dried tomatoes and place in a small bowl with the extra virgin olive oil and balsamic vinegar. Season with salt and pepper and mix well.
Place the Tenderstem® on your barbecue and cook for about 5-8 minutes, turning regularly until it is becoming tender with grill lines on the stems.
Place the barbecued Tenderstem® on a serving plate and immediately crumble over the goat’s cheese so it starts to melt just slightly from the heat of the Tenderstem®.
Spoon over the dressing, scatter with the pine nuts and serve straight away.