Tenderstem, rye kernel and tarragon recipe

Ingredients

Serves 4

For the salad

300g Tenderstem

150g Västerbotten (or you can use feta cheese)

100g rye kernels/grain, boiled

3 small spring onions, roughly chopped

1/2 red pepper, finely sliced

Handful of chopped fresh tarragon

Salt & pepper

For the vinaigrette

3 tbsp extra virgin olive oil

1 tbsp balsamic vinegar

1 small shallot, finely chopped

1/4 red chilli, finely chopped