Tenderstem with Black Garlic, Poppy Seeds and Olive Dressing

Serves: 4

This exciting dish was created by Anna Hansen of The Modern Pantry

800g Tenderstem®, washed and trimmed

1 endive, washed and leaves separated

100g roasted hazelnuts, roughly chopped

275g Kalamata olives, pitted and finely chopped

2 tbsp poppy seeds

35g black garlic, finely sliced

1 tbsp pomegranate molasses

1 tbsp muscat wine vinegar

1 tbsp extra virgin olive oil, plus extra to serve

Prepare the poppy seeds for the dressing by lightly toasting in a dry frying pan over a moderate heat, being careful not to let them burn. When aromatic, transfer to a pestle and mortar and lightly crush.
Add the crushed poppy seeds to a bowl with the chopped olives, sliced black garlic, pomegranate molasses, vinegar and oil. Mix together until thoroughly combined, forming a thick dressing. Season to taste if required and set aside until ready to serve.
Bring a pan of salted water to the boil and cook the Tenderstem for 3–4 minutes until tender, but still with some bite. Alternatively, place the Tenderstem in a steamer for the same amount of time.
Drain the Tenderstem and mix with the endive leaves. Divide between serving plates then spoon over the thick olive dressing. Finish with a drizzle of extra virgin olive oil and sprinkle over the chopped roasted hazelnuts to serve.

Print Recipe www.tenderstem.co.uk/