Tenderstem, Beetroot and Seed Salad
Serves: 4
Ready in: 15 to 30 mins
Eco Friendly Quick Make Vegan Friendly
Ingredients:
200g Tenderstem stems, halved80g mixed seeds (eg sunflower, pumpkin, sesame)
1 tbsp Kikkoman soy sauce
250g plain cooked beetroot, drained and cut into wedges
small bunch fresh chives, snipped
[hd]For the lemon dressing[/hd]
2 tbsp cold-pressed rapeseed oil
juice of 1/2-1 lemon, to taste
sea salt and freshly ground black pepper
method:
- Make the dressing by whisking together the rapeseed oil and lemon juice to taste. Season with freshly ground black pepper. Set aside.
- Steam the Tenderstem for around 3-4 minutes until just tender.
- 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 three 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 finally sprinkle over the toasted seeds and chives. Serve immediately.
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