Tenderstem, beetroot and toasted seed salad recipe

• 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

1. Make the dressing by whisking together the rapeseed oil and lemon juice to taste.
2. Season with freshly ground black pepper and sea salt.
3. Set aside.
4. Steam or boil the Tenderstem for 3 to 4 minutes until just tender but with a little bite.
5. While the Tenderstem is cooking, toast the seeds by tipping them into a small frying pan.
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. Take care not to burn them or they will taste bitter.
8. Arrange the cooked Tenderstem and beetroot wedges on a plate, drizzle over the dressing and sprinkle over the toasted seeds and chives.
9. Serve immediately.

broccoli stems, mixed seeds, soy sauce, beetroot, fresh chives, oil, lemon, freshly ground black pepper

Taken from www.lovefood.com/guide/recipes/19537/tenderstem-beetroot-and-toasted-seed-salad-recipe (may not work)