Griddled Tenderstem® tossed in salsa verde
This super easy salsa verde is the perfect accompaniment to griddled Tenderstem® for a side dish that wows. Serve it with traditional roast lamb and all the trimmings for Sunday lunch perfection.
5 minutes preparation
5 minutes cooking
- 1 packet Tenderstem®
- 1 teaspoon rapeseed oil
- Small bunch of basil
- Small bunch of parsley
- Small bunch of mint, leaves removed
- 2 teaspoons capers
- Small handful of baby gherkins
- 1 teaspoon red wine vinegar
- 100ml extra virgin olive oil
- 2 garlic gloves, peeled
- 1 teaspoon Dijon mustard
- 5 anchovies
- salt and pepper
Add the garlic to the food processor and blitz, then add the basil, parsley and mint leaves, and blitz. Next add the gherkins, anchovies, Dijon mustard and the capers and blitz again. Lastly add the olive oil and the red wine vinegar and blitz until smooth. Blitz less is you want some more texture.
Preheat a griddle pan until very hot. Toss your Tenderstem® in 1 tbsp of rapeseed oil until lightly covered. Then add the Tenderstem® to your griddle pan and cook on each side for about 2 minutes until cooked with charred marks.
While hot, toss the Tenderstem® in a few tablespoons of salsa verde. Best served alongside roast lamb.