Tenderstem® broccoli, Beetroot & Toasted Seed Salad with Lemon Dressing

Tenderstem® broccoli, Beetroot & Toasted Seed Salad with Lemon Dressing

A salad that is packed with nutrients as well as flavour. It’s all you could ask for in a salad, basically…

Preparation time

0 seconds

Cooking time

5 minutes

Serves

4

Dietary requirements

  • Dairy free
  • Nut free
  • Vegetarian
  • Vegan

Method

  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® broccoli for 3 to 4 minutes until just tender but with a little bite.

  3. While the Tenderstem® broccoli is cooking toast the seeds by tipping them into a small frying pan. Add the 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® broccoli and beetroot wedges on a plate, drizzle over the dressing and sprinkle over the toasted seeds and chives. Serve immediately.