This Tenderstem® with garlic and olive recipe, created by chef Anna Hansen makes a deliciously healthy side dish. The combination of black garlic, poppy seeds and olives give the dressing a sunny Mediterranean feel.
Ingredients (serves 4)
800g of Tenderstem, washed and trimmed
1 endive (find these Waitrose and larger Sainsbury’s), washed and leaves separated
100g of roasted hazelnuts, roughly chopped
For the olive dressing:
275g of Kalamata olives, pitted and finely chopped
2tbsp of poppy seeds
35g of black garlic, finely sliced
1tbsp of pomegranate molasses
1tbsp of muscat wine vinegar
1tbsp of extra virgin olive oil, plus extra to serve
Method
Lightly toast the poppy seeds 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 ready for the dressing.
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 three to four 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.
Courtesy of tenderstem.co.uk
