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Tenderstem, Beetroot & Toasted Seed Salad with Lemon Dressing

Tenderstem, Beetroot & Toasted Seed Salad with Lemon Dressing

Brought to you by: Tenderstem
    4 serving

Prep time:

Cook time:

Serves: 4

Recipe kindly provided by Tenderstem.
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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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