Tenderstem® with black garlic, poppy seeds and olive dressing by Anna Hansen

Tenderstem® with black garlic, poppy seeds & olive dressing by Anna Hansen

  • 5 minutes preparation

  • 15 minutes cooking

  • 4 servings


  • 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
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  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Enjoy!

Nutrition information for Tenderstem® is based on lab analysis of the raw product commissioned by Tenderstem®. Please note, nutrition may vary due to origin, methods of storage and preparation, and freshness.

Nutrition analysis of recipes featured on the Tenderstem® website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.