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

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  • 5 minutes preparation
  • 15 minutes cooking
  • 4 servings
recipe PDF
  • 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
  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!

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