Tenderstem®, Beetroot & Toasted Seed Salad with Lemon Dressing

By Love Beetroot

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Tenderstem®, Beetroot & Toasted Seed Salad with Lemon Dressing

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Ingredients

200g Tenderstem®, stems cut in half
80g mixed seeds (e.g. sunflower, pumpkin, sesame)
1 tbsp Kikkoman Soy Sauce
250g cooked beetroot, cut into wedges
Small bunch fresh chives, snipped
For 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

Details

servings 4
Level of difficulty Average
Preparation time 5mins
Cooking time 5mins
Cost Average budget

Preparation

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 to 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.