Name: Tenderstem, Rye Kernel and Tarragon Salad
Prep time: 10 min
Cook time: 25 min
Yield: 4
Cuisine: Swedish
Ingredients: For the salad; 300g Tenderstem; 150g Västerbotten (or you can use Feta cheese); 100g rye kernels/grain, boiled; 3 small spring onions, roughly chopped; 1/2 red pepper, finely sliced; Handful of chopped fresh tarragon; Salt; Pepper; For the vinaigrette; 3 tbsp extra virgin olive oil; 1 tbsp balsamic vinegar; 1 small shallot, finely chopped; 1/4 red chilli, finely chopped