Tenderstem®, Beetroot & Toasted Seed Salad with Lemon Dressing. Hello friends, so how are you today? Fancy making a really healthy salad?
Tenderstem®, Beetroot & Toasted Seed Salad with Lemon Dressing, anyone?
Tenderstem®, Beetroot & Toasted Seed Salad with Lemon Dressing:
Preparation time: 5 minutes
Cooking time: 5 minutes
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 The 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. While the Tenderstem® is cooking toast the seeds by tipping them into a small frying pan.
3.) 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.
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.
About this post- Recipe and photo credit by- Love Beetroot.
So what do you think about this Tenderstem®, Beetroot & Toasted Seed Salad with Lemon Dressing recipe? Do you also fancy trying it?
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