Charred Tenderstem with Lemon & Garlic Yoghurt

Ingredients:

• 200g tenderstem broccoli
• 1 tbsp olive oil
• 1 clove garlic, minced
• ½ lemon, zest and juice
• 150g Greek yoghurt
• Salt and freshly ground black pepper

Method:

1. Bring a pan of salted water to the boil. Blanch the tenderstem for 1–2 minutes, then drain and pat dry.
2. Heat a griddle or frying pan over medium-high heat. Toss the broccoli with olive oil and a pinch of salt, then cook for 4–5 minutes, turning occasionally, until lightly charred and tender.
3. Meanwhile, in a small bowl, mix the Greek yoghurt with the garlic, lemon zest, and lemon juice. Add a little salt and pepper to taste.
4. Spoon the yoghurt onto a plate or dish, top with the warm tenderstem, and finish with a drizzle of olive oil or an extra squeeze of lemon, if you like.