Middle Eastern Tenderstem® salad with tahini za’atar dressing
This super simple side can be ready in minutes, but offers real wow-factor for a special supper. Its combination of sweet and tangy pomegranate seeds, crunchy pine nuts and the sweet and delicate flavour of Tenderstem® is sure to be a hit.
A dressing made with za’atar mix (a Middle Eastern spiced herb blend), garlic, lemon and tahini adds great aromatic flavour to this simple salad.
Recipe created by food blogger, Nadia’s Healthy Kitchen (nadiashealthykitchen.com).
10 mins preparation
5 mins cooking
For the salad:
- 400g Tenderstem®
- 200g mixed leaf salad
- 100g pomegranate seeds
- 50g toasted pine nuts
For the dressing:
- 3 tbsp. tahini
- 1 tbsp. soya or coconut yoghurt
- 1 tbsp. lemon juice
- 2 tsp. za’atar mix
- 3 tbsp. water
- 1/2 garlic clove, crushed
- Salt & pepper to taste
Add the Tenderstem® to a pan of boiling water, lower the heat and simmer for 3-4 minutes. Drain and rinse under cold water for a few seconds.
Arrange on a plate with the salad leaves, pomegranate seeds and toasted pine nuts
Mix the dressing ingredients in a bowl, then drizzle a generous amount on the salad before serving.