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.
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.