Tenderstem® with black garlic, poppy seeds and olive dressing by Anna Hansen
5 minutes preparation
15 minutes cooking
- 800g Tenderstem®, washed and trimmed
- 1 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
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.