1. Red pepper and harissa dip with broccoli crudités
Fold 2 tbsp harissa, 1 tbsp picked thyme leaves, ½ jar chopped spinneysFOOD Roasted Peppers, the zest of ½ lemon and 1 tsp juice through 400g labneh. Season and serve with Tenderstem crudités.
2. Charred broccoli and roasted garlic pasta
Toss 200g Tenderstem broccoli with 2 tbsp olive oil and 2 garlic cloves. Roast until charred then mix with 300g cooked pasta, 150ml crème fraîche, the roasted garlic and zest of ½ lemon. Scatter with toasted almonds.
3. Roasted salmon with broccoli rice
Coarsely grate 200g Tenderstem, stir in 2 tbsp olive oil and season. Serve with fillets of roasted salmon.