Tenderstem, rye kernel and tarragon salad


Tenderstem, rye kernel and tarragon salad
Serves: 4
  • for the salad:
  • 300g Tenderstem
  • 150g västerbotten cheese (or feta)
  • 100g rye kernels or freekeh
  • 3 small spring onions, roughly chopped
  • ½ red pepper, finely sliced
  • handful of chopped fresh tarragon
  • salt and pepper
  • for the vinaigrette:
  • 3 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1 small shallot, finely chopped
  • ½ red chilli, finely chopped
  1. Cook grains according to pack instructions and leave to cool.
  2. Mix together all the ingredients for the vinaigrette.
  3. Blanch the Tenderstem in boiling water until just tender (3-4mins).
  4. Add all the salad ingredients, including the Tenderstem, to a bowl and crumble in your chosen cheese, then season with salt and pepper.
  5. Drizzle vinaigrette over the salad just before serving.


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