- Recipes
- Tenderstem, Beetroot & Toasted Seed…
Ingredients
- 200g Tenderstem broccoli, stems cut in half
- 80g mixed seeds, e.g. pumpkin, sunflower, sesame
- 1 tbsp Kikkoman soy sauce
- 250g cooked beetroot, cut into wedges
- 1 small bunch fresh chives, snipped
- 2 tbsp cold pressed rapeseed oil
- ½ lemon, the juice of, to taste
- 1 pinch ground black pepper
- 1 pinch salt
Method
Step 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.
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Kikkoman Soy Sauce 150ml
150ml£3
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