Tenderstem with Black Garlic, Poppy Seeds and Olive Dressing
Serves: 4
Cost CuttingEco FriendlyQuick MakeVegan Friendly
This exciting dish was created by Anna Hansen of The Modern Pantry
Ingredients:
800g Tenderstem®, washed and trimmed1 endive, washed and leaves separated
100g roasted hazelnuts, roughly chopped
275g Kalamata olives, pitted and finely chopped
2 tbsp poppy seeds
35g black garlic, finely sliced
1 tbsp pomegranate molasses
1 tbsp muscat wine vinegar
1 tbsp extra virgin olive oil, plus extra to serve
method:
- Prepare the poppy seeds for the dressing by lightly toasting in a dry frying pan over a moderate heat, being careful not to let them burn. When aromatic, transfer to a pestle and mortar and lightly crush.
- Add the crushed poppy seeds to a bowl with the chopped olives, sliced black garlic, pomegranate molasses, vinegar and oil. Mix together until thoroughly combined, forming a thick dressing. Season to taste if required and set aside until ready to serve.
- Bring a pan of salted water to the boil and cook the Tenderstem for 3–4 minutes until tender, but still with some bite. Alternatively, place the Tenderstem in a steamer for the same amount of time.
- Drain the Tenderstem and mix with the endive leaves. Divide between serving plates then spoon over the thick olive dressing. Finish with a drizzle of extra virgin olive oil and sprinkle over the chopped roasted hazelnuts to serve.
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