Charred Tenderstem® broccoli with Chilli Vinaigrette & Tahini Yogurt

Charred Tenderstem® broccoli with Chilli Vinaigrette & Tahini Yogurt

The tangy kick of the chilli vinaigrette is matched by the exotic creaminess of the tahini yoghurt. Ensure you get your hands on the best Greek yoghurt to get the most out of this delicious side.

Credit to Donal Skehan for the recipe


Preparation time

5 minutes

Cooking time

5 minutes



Dietary requirements

  • Gluten free
  • Nut free
  • Vegetarian
Try with Frozen Tenderstem®


  1. Whisk together the ingredients for tahini yoghurt and set aside. In another bowl, whisk together the ingredients for the vinaigrette and season to taste.

  2. Heat a large griddle pan over a medium heat, brush with oil and butter and arrange the Tenderstem® broccoli across the base. Sprinkle generously with sea salt and allow to char for approximately 4 minutes either side or until tender when pierced with a fork and each piece has deep char marks. If you would prefer your Tenderstem® broccolieven more tender, add a splash of water to the pan and cover with a lid for 1-2 minutes.

  3. Add the hot Tenderstem® broccoli to the bowl with the vinaigrette. Roughly chop the herbs and add half to the bowl. Toss the contents until completely coated.

  4. Spread the tahini yoghurt across the base of a serving platter, tumble on the charred Tenderstem® broccoli and garnish with the remaining fresh herbs and toasted seeds.

Donal Skehan

Donal Skehan has a tasty, fresh and simple approach to home-cooking, which makes him the perfect advocate for trying Tenderstem® in new and varied ways.

He's put together some mouth-watering recipes using our gorgeous green stems. So why not get your teeth into some of these delectably delicious dishes below?

See profile

More ways to cook Tenderstem®