Tenderstem, Beetroot and Seed Salad
Ingredients
- 200g Tenderstem stems, halved
- 80g mixed seeds (eg sunflower, pumpkin, sesame)
- 1 tbsp Kikkoman soy sauce
- 250g plain cooked beetroot, drained and cut into wedges
- small bunch fresh chives, snipped
- 2 tbsp cold-pressed rapeseed oil
- juice of 1/2-1 lemon, to taste
- sea salt and freshly ground black pepper
For the lemon dressing
How To Cook
- Make the dressing by whisking together the rapeseed oil and lemon juice to taste. Season with freshly ground black pepper. Set aside.
- Steam the Tenderstem for around 3-4 minutes until just tender.
- While the Tenderstem is cooking, toast the seeds by tipping them into a small frying pan. Add the Kikkoman soy sauce and cook over a medium heat, tossing regularly to coat all over, for about three minutes until the seeds are crisp and golden. Take care not to burn them or they will taste bitter.
- Arrange the cooked Tenderstem and beetroot wedges on a plate, drizzle over the dressing and finally sprinkle over the toasted seeds and chives. Serve immediately. www.tenderstem.co.uk
Comments
1 person has helped to review this recipe.
Posted by Caroline9 on December 25, 2024
Lovely recipe, tasty, colourful and quick. Lovely with salmon fillet
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