Tenderstem, Rye Kernel and Tarragon Salad

  • Preparation Time10 mins
  • Cooking Time25 mins
  • Serves4
  • DifficultyEasy

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

For the vinaigrette

3 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1 small shallot, finely chopped
1/4 red chilli, finely chopped

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.

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