Tenderstem, Rye Kernel and Tarragon Salad
- Preparation Time10 mins
- Cooking Time25 mins
For the salad
For the vinaigrette
Soak the grains for 24 hours, then boil until just tender (about 22 minutes). Drain and leave to cool (alternatively you can use ready-to-eat quinoa)
Mix together all the ingredients for the vinaigrette.
Blanch the Tenderstem in boiling water until just tender (around 3-4 minutes)
Add all the salad ingredients, including the Tenderstem to a bowl and crumble in your chosen cheese. Season. Drizzle vinaigrette over salad just before serving.
Grilled chicken can be added for a meatier salad.
Tip: If you can’t get hold of whole rye grains, you can substitute with boiled wheat berries, quinoa or other preferred grains.