Spicy Tenderstem® with Salted lemon yoghurt
Created by Jane Lovell
I work on textures and flavours in a completely impulsive fashion. It depends what's in the fridge/supermarket... or the nearby woods(!) I like the dish to look good (colours very important) and be interesting on the palate. A range of complimentary flavours, but with a bite or a crunch or a splash of something unexpected.
- Created by Jane Lovell
- 5 mins preparation
- 5 mins cooking
- Serves 2
Spiced Tenderstem® sauteed with black pepper served on salted lemon yoghurt and drizzled with tomato paprika butter
- Olive oil for sauteeing and drizzling
- Natural yoghurt
- Freshly squeezed half lemon
- Tomato puree or red pesto
- Salted butter
- Black pepper
Lightly sautee the Tenderstem® until softened (but not soft!)
Meanwhile, in a serving dish, mix three tbsps natural yoghurt with lemon juice (add zest if you fancy) and some coarsely ground sea salt.
Melt a dessertspoon good salted butter with half teaspoon hot paprika and a teaspoon of tomato puree (or red pesto).
Arrange Tenderstem® on top of the yoghurt and drizzle with tomato paprika butter and some good olive oil.