Grilled Tenderstem® broccoli with Herbed Yoghurt
Method
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Add the yoghurt, garlic, herbs, lemon juice, olive oil, and a pinch of salt to a bowl and mix to combine.
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Taste and adjust lemon or salt as needed. Chill until ready to serve.
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Heat a small pan over medium heat and toast the slivered almonds until golden and fragrant, about 3-4 minutes. Stir frequently to prevent burning. Set aside.
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Toss the Tenderstem® broccoli with olive oil, salt, black pepper, and chilli flakes (if using).
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Grill over medium-high heat (on a braai or in a pan on the stove) for about 6-8 minutes, turning occasionally, until the stems are tender and the tops have nice char marks.
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Remove from the heat and arrange on a platter.
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Drizzle with the yoghurt sauce, scatter the toasted almonds over the top, and finish with a squeeze of lemon.
More ways to cook Tenderstem®
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.
