• 200g Tenderstem®
  • 1 tbsp olive oil
  • 3-4 sun-dried tomatoes in oil
  • 2 tbsp extra virgin olive oil
  • 1 tsp balsamic vinegar
  • 100g soft mild goat's cheese
  • 50g pine nuts, lightly toasted


  1. 1

    Toss the Tenderstem® in the 1 tbsp of olive oil and keep to one side while you make the dressing. Finely chop the sun-dried tomatoes and place in a small bowl with the extra virgin olive oil and balsamic vinegar. Season with salt and pepper and mix well.

  2. 2

    Place the Tenderstem® on your barbecue and cook for about 5-8 minutes, turning regularly until it is becoming tender with grill lines on the stems.

  3. 3

    Place the barbecued Tenderstem® on a serving plate and immediately crumble over the goat’s cheese so it starts to melt just slightly from the heat of the Tenderstem®.

  4. 4

    Spoon over the dressing, scatter with the pine nuts and serve straight away.

Nutritional Details

Each serving provides
  • Energy 1746kj 417kcal 21%
  • Fat 37.3g 53%
  • Saturates 5.0g 25%
  • Sugars 6.8g 8%
  • Salt 0.7g 12%

% of the Reference Intakes

Typical values per 100g: Energy 846kj/202kcal

Each serving provides

9.2g carbohydrate 5.5g fibre 9.7g protein

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