Roast Tenderstem® broccoli with Herbed Yoghurt by Yasmin Khan

Roast Tenderstem® broccoli with Herbed Yoghurt by Yasmin Khan

This recipe by Yasmin Khan takes inspiration from Tehran and is a refreshingly different way to enjoy your favourite green veg.

Yasmin said: “In Iran, plain yogurt is a staple ingredient and present at almost every meal, offering a cooling, refreshing buffer to the intense heat of the Iranian summer. Here, it is paired with aromatic dill and fresh mint to create a creamy garlicky dressing for crisp roasted Tenderstem® broccoli. It’s a wonderful side to serve alongside rice pilafs, roasted fish and meats, or as part of a vibrant mezze spread.”


Preparation time

5 minutes

Cooking time

20 minutes



Dietary requirements

  • Dairy free
  • Gluten free
  • Nut free

Nutritional information per serving

  • kcal 163
  • Fat 12g
  • Saturates 2.2g
  • Carbs 6.1g
  • Sugars 5.2g
  • Fibre 4.6g
  • Protein 5.9g
  • Salt 0.7g


  1. Preheat the oven to 200°C/180°C fan/gas mark 6.

  2. 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.

  3. Meanwhile, whisk together the yoghurt, garlic, herbs, remaining olive oil, remaining salt and a generous grind of black pepper.

  4. When the Tenderstem® broccoli is ready, transfer to a serving dish and leave to cool to room temperature.

  5. Drizzle the yoghurt sauce over the Tenderstem® broccoli just before serving and finish with a scattering of pomegranate seeds.

Yasmin Khan

Yasmin Khan is an author of two critically acclaimed books, The Saffron Tales and Zaitoun and is famous for her take on Palestinian cooking.

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