How to make a Middle Eastern inspired tenderstem salad

This super simple side can be ready in minutes, but offers real wow factor for a special supper. Its combination of sweet and tangy pomegranate seeds, crunchy pine nuts and the sweet and delicate flavour of tenderstem is sure to be a hit.

A dressing made with za’atar mix (a Middle Eastern spiced herb blend), garlic, lemon and tahini adds great aromatic flavour to this delicious dish.

For the salad

400g tenderstem
200g mixed leaf salad
100g pomegranate seeds
50g toasted pine nuts

For the dressing

3 tbsp tahini
1 tbsp soya or coconut yoghurt
1 tbsp lemon juice
2 tsp za’atar mix
3 tbsp water
½ garlic clove, crushed
Salt and pepper to taste

Add the tenderstem to a pan of boiling water, lower the heat and simmer for 3-4 minutes. Drain and rinse under cold water for a few seconds.

Arrange on a plate with the salad leaves, pomegranate seeds and toasted pine nuts. Mix the dressing ingredients in a bowl, then drizzle a generous amount on the salad before serving.

Recipe created by food blogger Nadia’s Healthy Kitchen

For more ideas, visit tenderstem.co.uk