Summer Salad of Grilled Tenderstem® broccoli, Peaches & Goat's Cheese
Method
-
Pre-heat a griddle pan until smoking hot – this will take about 10 minutes.
-
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.
-
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.
-
Arrange the spinach leaves on a serving platter, top with the cooked Tenderstem® broccoli and peaches and add the goat's cheese slices.
-
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®
