Tenderstem, beetroot and toasted seed salad recipe
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.
Ingredients
- 200 g Tenderstem broccoli stems, cut in half
- 80 g mixed seeds (e.g. sunflower, pumpkin, sesame)
- 1 tbsp Kikkoman Soy Sauce
- 250 g cooked beetroot, cut into wedges
- 1 small bunch fresh chives, snipped
- 2 tbsp cold pressed rapeseed oil
- 1 -1/2 lemon, juice only
- 1 pinch freshly ground black pepper & sea salt, to taste
Details
- Cuisine: English
- Recipe Type: Salad
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 5 mins
- Serves: 4
Step-by-step
- 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.
- Steam or boil the Tenderstem for 3 to 4 minutes until just tender but with a little bite.
- 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.
- Arrange the cooked Tenderstem and beetroot wedges on a plate, drizzle over the dressing and sprinkle over the toasted seeds and chives. Serve immediately.
You can watch a video of this recipe here.
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