Chargrilled Tenderstem® on Labneh
By All Dressed Up
Published on 01 April 2026
This dish is all about contrast: the charred, earthy broccoli against the cool, creamy labneh. It’s bright, textured and looks far more impressive on the table than the effort required. Whether you're hosting or just want to level up your Sunday roast, this zesty, seed-topped side is a guaranteed crowd-pleaser.
Time and servings
25 minsTotal time
4Servings
10 minsPrep time
15 minsCooking time
Ingredients
- 2 x 200g packs Tenderstem Broccoli
- 2 tbsp olive oil
- 5 tbsp mixed nuts and seeds, we used chopped walnuts and mixed seeds
- 4 radishes, thinly sliced
- 6 tbsp labneh
- 4 tbsp All Dressed Up x Wahaca Jalapeño Green Goddess Dressing
Method
Step 1
Heat the oven to 220°C/200°C fan/gas 7.Step 2
Spread the Tenderstem broccoli over a baking tray, drizzle with oil and a pinch of sea salt. Roast for 12–15 mins until slightly charred and tender.Step 3
Meanwhile, toast the nuts and seeds in a dry frying pan over a medium heat until fragrant and golden.Step 4
Spread the labneh over a serving platter, using the back of a spoon to create a smooth, even layer.Step 5
Arrange the roasted Tenderstem on top of the labneh. Scatter over the sliced radishes and toasted nuts and seeds, then finish with a generous drizzle of the Jalapeño Green Goddess dressing.