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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.

Donal Skehan’s Charred Tenderstem® with Chilli Vinaigrette & Tahini Yoghurt Recipe: Veggie Magazine


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


  • 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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