Griddled Tenderstem®, leeks, lardons & garden peas
10 mins preparation
15 mins cooking
Serves 4 alongside a roast
Nutritional information per serving
For the dressing:
- 4 tbsp olive oil
- 1 garlic clove, grated
- Zest and juice of 1 lemon
- 2 tbsp white wine vinegar
- Pinch of salt and pepper
You'll also need:
- 200g Lardons
- Oil for brushing the leeks
- 4 medium leeks or 6 small leeks, sliced lengthways
- 300g Tenderstem®
- 300g garden peas
- 150g flaked almonds, toasted
- Mix together all your dressing ingredients and set aside.
- Heat a frying pan and cook the lardons until all the fat has been rendered off and crispy.
- Heat a griddle pan to the highest heat for 5 minutes. Split the leeks in half and brush with oil. Gently press down the leeks cut side down onto the griddle pan. Griddle for a couple of minutes each side until cooked through. Slice into smaller pieces and set aside.
- Heat a pan of salted boiling water and cook the Tenderstem® for 2 minutes and add the peas with about 30 seconds left, and drain.
- Toss all your vegetables into the lemon dressing to absorb the flavour and serve with the flaked almonds and lardons on top.
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.