Tenderstem, beetroot and toasted seed salad recipe

1. 1

   Make the dressing by whisking together the rapeseed oil and lemon juice to taste.

2. 2

   Season with freshly ground black pepper and sea salt.

3. 3

   Set aside.

4. 4

   Steam or boil the Tenderstem for 3 to 4 minutes until just tender but with a little bite.

5. 5

   While the Tenderstem is cooking, toast the seeds by tipping them into a small frying pan.

6. 6

   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.

7. 7

   Take care not to burn them or they will taste bitter.

8. 8

   Arrange the cooked Tenderstem and beetroot wedges on a plate, drizzle over the dressing and sprinkle over the toasted seeds and chives.

9. 9

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.