Donal Skehan’s Charred Tenderstem® with Chilli Vinaigrette & Tahini Yoghurt
This recipe by Donal Skehan is the perfect side dish to accompany your favourite main or to devour as part of a party platter when having dinner with friends.
Ingredients:
250g Tenderstem®2 tbsp olive oil
2 tbsp mixed seeds, toasted (sesame, sunflower & pumpkin)
A small handful each of flat leaf parsley, coriander & mint
Sea salt and ground black pepper
For the vinaigrette:
3 tbsp olive oil
Juice of ½ lemon
½ tsp dried red chilli flakes
1 tsp cumin seeds, toasted
1 red chilli, finely chopped
For the tahini yoghurt:
200g Greek yoghurt
5 tbsp tahini
1 garlic clove, finely grated
Squeeze of lemon juice
1 red chilli, finely chopped
method:
- Whisk together the ingredients for tahini yoghurt and set aside. In another bowl, whisk together the ingredients for the vinaigrette and season to taste.
- Heat a large griddle pan over a medium heat, brush with oil and arrange the Tenderstem® 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® even more tender, add a splash of water to the pan and cover with a lid for 1-2 minutes.
- Add the hot Tenderstem® to the bowl with the vinaigrette. Roughly chop the herbs and add half to the bowl. Toss the contents until completely coated.
- Spread the tahini yoghurt across the base of a serving platter, tumble on the charred Tenderstem® and garnish with the remaining fresh herbs and toasted seeds.
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