Barbecued Tenderstem®, Melted Goats Cheese and Sun-Dried Tomato Dressing 

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Recipe

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
  • Serves 2-4
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recipe PDF
Ingredients
  • 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
  1. 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.

  2. 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.

  3. 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®.

  4. Spoon over the dressing, scatter with the pine nuts and serve straight away.

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