Tenderstem, Beetroot & Toasted Seed Salad with Lemon Dressing
By TenderstemRecipe kindly provided by Tenderstem.Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
9 total- 250 g of cooked beetroot, cut into wedges
- 200 g of tenderstem broccoli, stems cut in half
- 80 g of mixed seeds, e.g. pumpkin, sunflower, sesame
- 1 tbsp of kikkoman soy sauce
- 1 small bunch of fresh chives, snipped
- 2 tbsp of cold pressed rapeseed oil
- 0.5 lemon, the juice of, to taste
- 1 pinch of ground black pepper
- 1 pinch of salt
Method
4 stepsStep 1
Make the dressing by whisking together the rapeseed oil and lemon juice to taste. Season with freshly ground black pepper and sea salt. Set aside.
Step 2
Steam or boil the Tenderstem for 3-4 minutes until just tender but with a little bite.
Step 3
While the Tenderstem is cooking toast the seeds by tipping them into a small frying pan. Add Kikkoman soy sauce and cook over a medium heat, tossing regularly to coat all over, for about 3 minutes until the seeds are crisp and golden. Take care not to burn them or they will taste bitter.
Step 4
Arrange the cooked Tenderstem and beetroot wedges on a plate, drizzle over the dressing and sprinkle over the toasted seeds and chives. Serve immediately.