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Categories:Viewed: 65 - Published at: 9 years ago
Ingredients
- 200 g (7.1oz) Tenderstem broccoli stems, cut in half
- 80 g (2.8oz) mixed seeds (e.g. sunflower, pumpkin, sesame)
- 1 tbsp Kikkoman Soy Sauce
- 250 g (8.8oz) cooked beetroot, cut into wedges
- 1 small bunch fresh chives, snipped
- 2 tbsp cold pressed rapeseed oil
- 1 -1/2 lemon, juice only
- 1 pinch freshly ground black pepper & sea salt, to taste
Method
- 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.
- 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.
- 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.
- Arrange the cooked Tenderstem and beetroot wedges on a plate, drizzle over the dressing and sprinkle over the toasted seeds and chives.
- Serve immediately.
