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Tenderstem, Beetroot and Toasted Seed Salad with Lemon Dressing

  • Preparation Time5 mins
  • Cooking Time5 mins
  • Serves4
  • DifficultyEasy
200g Tenderstem, stems cut in half 80g mixed seeds (e.g. sunflower, pumpkin, sesame)
1 tbsp dark soy sauce
250g cooked beetroot, cut into wedges
Small bunch fresh chives, snipped

For the lemon dressing

2 tbsp cold pressed rapeseed oil (we used Hill Farm Oil)
Juice ½-1 lemon, to taste
Freshly ground black pepper & sea salt, to taste

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.

Steam or boil the Tenderstem for 3 to 4 minutes until just tender but with a little bite.

While the Tenderstem is cooking toast the seeds by tipping them into a small frying pan. Add the 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.

Arrange the cooked Tenderstem and beetroot wedges on a plate, drizzle over the dressing and sprinkle over the toasted seeds and chives. Serve immediately.

Recipe courtesy of Tenderstem Broccoli

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