Preheat the oven to 200°C/180°C fan/gas mark 6.
Place the Tenderstem® broccoli on a baking tray and toss with 2 tbsp of the olive oil and ¼ tsp of the salt. Roast for about 20 minutes until the Tenderstem® broccoli are tender but still have some bite.
Meanwhile, whisk together the yoghurt, garlic, herbs, remaining olive oil, remaining salt and a generous grind of black pepper.
When the Tenderstem® broccoli is ready, transfer to a serving dish and leave to cool to room temperature.
Drizzle the yoghurt sauce over the Tenderstem® broccoli just before serving and finish with a scattering of pomegranate seeds.
Yasmin Khan is an author of two critically acclaimed books, The Saffron Tales and Zaitoun and is famous for her take on Palestinian cooking.See profile
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