BBQ Tenderstem® broccoli and portobello mushrooms with Thai-style dressing
Method
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Spread out the Tenderstem® on a large baking sheet, along with the mushrooms, gill side up. Drizzle the sesame oil all over and sprinkle on the chilli flakes, if using, and add a generous grind of black pepper.
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Make the dressing by whisking the lime juice, soy sauce, honey, garlic and chilli together in a bowl. Add most of the herbs, reserving a little to garnish. Set aside.
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Fire up your barbecue ready for grilling so you can cook directly over the charcoal.
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Rest the mushrooms, gill side up on the grill bars over the fire and grill for a few minutes until lightly charred. Flip over and grill on the other side, then turn back gill side up and slide away from the heat so they can finish softening through gently whilst you grill the Tenderstem® broccoli. Spread the Tenderstem® out over the grill bars above the fire and cook until it’s lightly charred all over, around 8 minutes, depending on how hot your fire is.
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Transfer the Tenderstem® to a serving dish. Cut the mushrooms into thick slices and add to the plate. Pour over the dressing and sprinkle over the spring onions, peanuts and reserved herbs.
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