This colourful salad is the ultimate health-giving dish! The Tenderstem has more vitamin C than the same weight of fresh oranges, the beetroot helps to keep blood pressure down and the toasted seeds add vitamins and minerals as well as a satisfying crunch.
Serves 4
Preparation time: 5 minutes
Cooking time: 5 minutes
You’ll need:
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
What to do:
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.
2. Steam or boil the Tenderstem for 3 to 4 minutes until just tender but with a little bite.
3. While the Tenderstem is cooking toast the seeds by tipping them into a small frying pan. Add the 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.
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.
Submitted by www.tenderstem.co.uk
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