Summer Salad of Grilled Tenderstem® broccoli, Peaches & Goat's Cheese

Summer Salad of Grilled Tenderstem® broccoli, Peaches & Goat's Cheese

With this recipe, you can almost feel the sun on your skin! Lovely, lively flavours that contrast nicely with Tenderstem® broccoli.

This simple salad is bursting with freshness and flavour. When it’s hot outside try using a barbeque instead of a griddle for a perfect al fresco dish!

Preparation time

5 minutes

Cooking time

10 minutes



Dietary requirements

  • Nut free
  • Vegetarian
Try with Frozen Tenderstem®


  1. Pre-heat a griddle pan until smoking hot – this will take about 10 minutes.

  2. In a medium bowl, toss the Tenderstem® broccoli and peach quarters in the olive oil and season with a little freshly ground black pepper and sea salt.

  3. Cook the Tenderstem® broccoli and peaches on the hot griddle for about 5 minutes, turning a few times, until they are just tender and marked with griddle-lines.

  4. Arrange the spinach leaves on a serving platter, top with the cooked Tenderstem® broccoli and peaches and add the goat's cheese slices.

  5. Sprinkle with the torn basil leaves and dress with a drizzle of extra virgin olive oil and balsamic vinegar. Serve immediately with plenty of crusty ciabatta to soak up the delicious juices.

More ways to cook Tenderstem®